Sour Cream Pound Cake #3
Ingredients: 1/2 pound soft butter (two sticks) 3 cups granulated sugar 6 eggs, room temperature 3 cups cake or presifted flour 1/4 teaspoon soda 8 ounces sour cream 1 1/2 teaspoons flavoring (I prefer vanilla) Method: 1. Preheat oven to 325 degrees. 2. Cream butter and sugar well with electric mixer; add eggs, about two at a time, thoroughly mixing them into the sugar and butter. 3. Sift the soda and flour together into a separate bowl. 4. When the eggs have been completely incorporated, gradually fold in the flour mixture. 5. Then beat at high speed for about five minutes. 6. Mix well, but do not overmix. 7. Fold in the sour cream at low speed for about three minutes. 8. Then add flavoring and beat on low for about ninety seconds. 9. Pour mixture into greased, floured tube or bundt pan, making sure that the cake batter is as level as possible. 10. Bake for one hour and fifteen minutes. 11. If oven temperature is correct, the oven door should not be opened during baking time. 12. Remove from oven when a toothpick inserted in center comes out clean. 13. Cool slightly on rack before removing from pan. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
