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Sour Cream Pound Cake Recipe
Serves 12 |
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A Pound Cake is such a
basic cake to have on hand. It can be adorned with a
chocolate glaze
or served, drizzled with a
raspberry
puree. |
1 cup butter, room temperature
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract (optional)
1 teaspoon almond extract (optional)
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1. Preheat oven to 325 degrees F.
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2. Cream butter and sugar until smooth; add eggs, one at a
time, beating just until yellow disappears.
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3. Combine flour, baking soda and salt.
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4. Add dry ingredients and sour cream, alternately, to
creamed mixture, beginning and ending with flour mixture. Stir in
flavorings, if desired.
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5. Spoon batter into greased and floured 10-inch tube pan.
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6. Bake 1 1/2 hours or until done.
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To Store:
After taking it out of the pan let it cool for a little
while and then wrap it in foil while it's still warm...I think this helps keep
the moisture in. Store at room
temperature for up to 5 days.
| NOTE:
This Sour Cream Pound Cake recipe has been around for many, many
years...It was given to me by a friend. The recipe that she gave me called
for separating the eggs, beating the yolks into the batter and then at the
end, beat the egg whites and fold into the batter just before spooning
into prepared pan. This became too much trouble for me so I just added the
eggs whole, one at a time...I don't know how long she had the recipe
before sharing it with me but I have been preparing it for 47 years and it
is still a family favorite... Also, I do not add any flavoring; the eggs
and butter give it all the flavor that I think it needs. The flavoring is
a matter of choice so you may like to try it with your favorite
flavoring." - Nan Hood The 'Pon
Top Edisto - Cookin' 'Tweenst The Rivers Cookbook.
Nan is a member of the Trinity Episcopal Church on Edisto Island, South
Carolina which published their cookbook in 1997. |
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