"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

Aunt Arnie's Sour Cream Pound Cake Recipe

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This recipe for Aunt Arnie's Sour Cream Pound Cake, by , is from The Speir Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Keyes Suplick
Added: Wednesday, June 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour
3 cups sugar
1 cup (8oz container) sour cream
1 tsp vanilla
1/2 lb butter
6 eggs
1/4 tsp baking soda

Directions:
Directions:
Have all ingredients at room temp. Cream butter and sugar, 1/4 sugar cup at a time and beat until light and fluffy. Add eggs one at a time. Mix well and beat until smooth. Add vanilla to sour cream, and add both to mixture. Add flour and baking soda and beat for 2 min. Pour batter into a greased and floured tube pan. Bake 1 hr and 20 min at 325F. Check with a toothpick if more time is needed. Cool on a rack until very slightly warm. Run a knife around outside edge of pan and center - cake should come out clean.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min prep; total time 2.5 hours
Personal Notes:
Personal Notes:
I remember Gail, Margie and Charlotte eating this cake for breakfast 'back in the day'! This is also the first birthday cake I made for my husband.

 

 

 

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