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POUND CAKE (SAND CAKE) Recipe

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This recipe for POUND CAKE (SAND CAKE), by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cream to together just till creamy;
1 c butter, softened
3 c sugar ( use vanilla sugar)*
Add;
6 eggs one at a time and cream together
Add;
1 c sour cream
2 heaping tesp pure vanilla ( my favorite is Mexican)
Then sift together;Add this sifted mixture in four part at a time to the creamed.
3 c flour
1/4 tsp baking powder

Directions:
Directions:
Pour the batter in a WELL BUTTERED tube pan. Bake for 1 hour and 10 min. ( depending on your oven) DON"T OVER BAKE. Remove from oven and cool for 5 min. on cooling rack. Then remove from pan and wrap in tin foil for 24 hours. This is very important to allow the flavors to melt together.

Personal Notes:
Personal Notes:
*Vanilla Sugar, you take granulated sugar 5 pounds to 1 bean pod, and put a fresh sliced vanilla bean that has been slit open and the seeds scooped out and the seeds and bean pod go into the sugar and leave for a week at least. You can use this sugar to flavor anything that calls for sugar and vanilla in a recipe.
This is the best buttery pound cake you ever had. So good for strawberry shortcake. This recipe came from my mom Irene Crum.

 

 

 

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