Sour Cream Pound Cake
Maple Springs Country Farm Cookbook - Sweets - Cake Recipes

***** Sour Cream Pound Cake *****
ingredients directions

    2 1/2 cups unsifted all-purpose flour
    1/2 cup unsifted cake flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon freshly grated nutmeg
    1/2 pound (2 sticks) butter, softened
    1/2 cup solid shortening
    3 cups less 2 tablespoons sugar
    5 extra-large eggs
    2 teaspoons vanilla extract
    1 cup sour cream



Preheat the oven to 325 degrees. Sift together the all-purpose flour, cake flour, baking powder, baking soda, salt and nutmeg. Cream the butter and shortening in the large bowl of an electric mixer on moderately high speed for 4 minutes. Add the sugar in four additions, beating for 2 minutes after each portion is added. Beat the butter-sugar mixture on high speed for 2 minutes. Beat in the eggs, one at a time, blending well after each addition. Blend in the vanilla extract. On low speed, alternately add the sifted ingredients in three additions with the sour cream in two additions, beginning and ending with the sifted mixture. Pour into greased and floured 10 tube pan.

Bake 325 1 hour 25 minutes to 1 hour 30 minutes.

These sweets cake recipes are a collection of recipes that I have gathered over the years. If I can remember where I got the recipe from I will try and credit the source. Many origins of these sweets cake recipes are unknown. Old time recipe.



Maple Springs Farm Cookbook
Maple Springs Farm Cookbook

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