"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sour Cream Pound Cake Recipe

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

Contributor:  
Contributor:  
Debbie Hahn
Added: Saturday, April 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups Sifted flour
1 tsp Salt
1/4 tsp Baking soda
1 cup Butter
3 cups Sugar
6 Eggs
1 tsp Vanilla extract
1 tsp Almond extract
1 cup Dairy sour cream
Confectioners sugar


Directions:
Directions:
Sift together flour, slat, and baking soda. Cream together butter and sugar in large bowl at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lamond extract. (Total beating time: 10 minutes.)
Add dry ingred. alternately with sour cream, beating well after each addition. Pour batter into well-greased 10 inch fluted tube pan. Bake in 325 oven 1 hour or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan. Cool on rack. Dust with confectioners sugar before serving.


Recipe from Farm Home Journal cookbook.

Personal Notes:
Personal Notes:
old fashioned "from scratch" recipe.

 

 

 

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