Ms. Eva Mae was, in my bright, childish eyes, a charter member of the small Methodist church where I attended with my parents. This is the same church where many important events occurred in my life. I was confirmed, chastised and baptized right there! My grandparents, parents and sister are buried in the church graveyard. Now, Ms. Eva Mae was kin to many of the members and it was these members that made the decisions regarding the flock. Now, she wasn’t really a charter member because the church was well over a hundred years old. But since she was present as far back as I can remember, I considered her sort of a founding father.
She had a great love for the outdoors, animals and LSU sports. It is a prerequisite to bleed purple and gold while living in Louisiana and if you don’t, you sure don’t tell anyone. Having no children of her own was no set back for Ms. Eva Mae. She had a dozen or so nieces and nephews that she loved as her own. Then along came the “great nieces and nephews” so she was enfolded in love and family activities. Utterly amazing to me and maybe to others, was the fact that her birth, life and death occurred on the same little road. And just about everyone on the road was related somehow.
Anytime there was a church call for food (usually funerals and wedding showers) you automatically knew you would see this cake somewhere among the dessert table. It was clearly recognizable because it was the longest cake there. It was a pound cake baked in a 16 x 4 loaf pan. The cake was presented in tin foil. Somehow along my growing up days, the name changed to aluminum foil, I just cannot remember when it did.
Years later, when her recipe appeared in the church ladies cookbook, Momma went to the restaurant supply store and bought herself a long loaf pan. No Amazon back then. Can you imagine longing for something and not being able to order and get it at your doorstep within a day or too? Well, I remember that well. Momma attended a lot of reunions family gatherings and this pan would come in handy. Sadly, in the midst of downsizing her household, the 16 x 4 loaf pan disappeared.
I still live within visiting distance and recently asked Ms. Eva Mae’s niece whatever happened to that long loaf pan. She wasn’t sure what happened to Ms. Eva Mae’s but she had her Momma’s pan. Seemed like all the church ladies needed one. Cathy offered to lend me her pan. I promptly made arrangements to get the pan. The recipe calls for Fleishmann’s margarine so I picked some up, wanting to be true to the recipe. It is a moist and delicious pound cake with a crusty top. The lemon drizzle and sprinkle of coconut just adds that zing. And of course, this pan can be made in two regular loaf pans or a large Bundt pan but for me, it would not seem the same.
Ms. Eva Mae passed away in 2008 at age 93. She had a long and productive life. She was a giver, not a taker. We could all learn a lesson. I know she is grinning from ear to ear as I generously greased and floured that long loaf pan.
“When we give cheerfully and accept gracefully, everyone is blessed.” Maya Angelou
EVA MAE'S FUNERAL CAKE
Buttery pound cake with lemon glaze and hint of coconut
Ingredients
- 1 stick unsalted butter (4 ounces) at room temperature
- 2 sticks Fleischmann's margarine at room temperature
- 1 package cream cheese 8 ounces (not low fat)
- 3 cups sugar
- 6 eggs
- 3 cups cake flour (Swans Down)
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- Topping:
- 1 tablespoon melted and cooled butter
- Juice from 1 1/2 lemons
- 1 cup confectioners sugar, sifted
- 2 tablespoons coconut flakes
Instructions
- Preheat oven to 300 degrees. Grease and flour loaf pan generously.
- Using a mixer, cream butter, margarine and cream cheese until silky smooth.
- Add sugar, one cup at a time, continuing to beat until fluffy. (4-5 minutes)
- Add eggs, a couple at a time and beat until the yellow disappears.
- Turn mixer down to slowly add flour, salt and vanilla. Increase the speed and scrape down sides to esnure all is incorporated.
- Bake 60 minutes. Cool 10 minutes and turn onto cooling rack.
Topping:
Mix the melted, cooled butter, lemon juice, and confectioners sugar with whisk. I like to sift my confectioners sugar to assure no lumps. Drizzle over top of cake and sprinkle with coconut.
Notes
This cake cake also be made in two loaf pans or large Bundt pan.
many days we would have some of Eva Mae’s wonderful cake, she would make it for Ellen (mother in law) when she knew Bob & I would be visiting….all of us received the “bread” pan for a gift and it is the best coffee cake, wonderful to freeze…thanks for sharing the memories…
Thank you for commenting. Truly the good ole days
Kathy
I have had this cake on several occasions…. it is delish!
My mouth is watering! This is the best pound cake ever!!
I love this so much, for two reasons. The heartfelt story of a life lived in love and generosity, and the new knowledge that there is a cake pan I never knew existed. 16 x 4!?!?!? I had no idea. Now I am on a quest to get one. Love the Flour Diaries!
I love that this cake has margarine, butter and cream cheese in it. Ms. Eva was covering all the bases! So great you were able to bake in her pan. ❤️
You can still find the long pound cake pans from Wilton. I inherited mine from my husband’s mom, she still enjoys slices when I make one, especially the side where the dent is. Handing down the recipe and a pan to the next generation.
O I remember this cake! Miss Eva Mae was such a sweetie. I remember asking her about the first Central School and she told me all she remembered was a white wood sided building that was so big she was scared to go there (she was 6). Years ago I was cleaning out a church school room and found one of the church cook books fallen behind a cabinet- in it was this recipe! I was so excited I grabbed the cookbook, dust, cobwebs and all!
What a sweet story. Everybody needs a Ms Eva Mae in their life. I am going to try this cake it sounds delicious. Thanks for sharing the story behind this pound cake.
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Love the flour diaries! And the recipes. I have one very similar and also a 16x 4 pan that I make it in. Always a favorite.
Becky, am so glad you like. AND am so glad I found you.
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I have made this cake several times now and the taste and texture are wonderful. However, any advice on how to keep the top crust from rising so high then collapsing into crumbles as it cools? It really is great tasting, just not quite so pretty on top after the crust falls. Fortunately, I have been able to cover the crumbles with the lemon glaze and coconut and/or additional decorations for holidays or parties.
As for serving, I could not find a tray long enough for the 16 x 4 pan so I went to the builder’s store and bought one piece of gorgeous white, marble look porcelein tile 18 x 6 and glued large pieces of felt to the back so it would not scratch my table. I cut the felt to be about 1/2″ from all edges so it does not show. Works great and looks beautiful on a dessert table. Easy to clean, too.
This cake has outstanding flavor and all ages love it. Thank you for sharing it.
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Thanks for including my cake!!!!I loved all of your info…
Hi! Thank you for sharing this story and recipe. I made the cake and it turned out great.
Joanne
so glad
What a wonderful story. I have never heard of a Funeral Cake before. But you can learn something new everyday. I just have to get me a pan and make this cake. I will call it before I die cake. I better hurry and get me a pan and make this delicious cake. I can’t wait… Thank you so much for the story and recipe. God Bless you…
You will want to make at all holidays cause it cuts easy and tastes so good.
Thank you sooooo much for the recipes.so appreciative!
Can you use all butter in place of margarine?
Absolutely. This is a church book recipe but butter can always be subbed for margarine.