"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Pound Cake Recipe

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This recipe for Sour Cream Pound Cake, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Floydine Taylor
Added: Sunday, January 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups butter (softened)
3 cups sugar
6 lg. eggs
3 cups all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 (8oz.) container sour cream
1 tsp. lemon extract
1/4 tsp. almond extract

Directions:
Directions:
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time, beating until the yolk dissapears.
sift flour, salt and soda together. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into greased, floured12 cup tube pan. Bake at 325 for 1 and 1/2 hour or until a long wodden tooth pick inserted in the center of cake comes out clean. Cool in pan for 10 minutes, then remove from pan.

Personal Notes:
Personal Notes:
Now pass out the plates fot this delicious pound cake. Submitted by Floydine Taylor (Ruby & B.B. Anderson's daughter).

 

 

 

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