"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 Creme Pound Cake Recipe

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

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
1/2 cup crisco
3 cups sugar
1 tsp vanilla
1 tsp lemon extract
1/2 tsp almond extract
5 eggs
3 cups flour
1 tsp baking powder
1/2 pint sour cream
1/4 cup milk

Directions:
Directions:
Have everything at room temperature. Cream butter, crisco and sugar. Add flavorings. Add eggs, one at a time. Sift flour and baking powder together and set aside. Mix milk and sour cream together and set aside. Add alittle flour mixture to sugar, butter and crisco, alternating with milk mixture to creamed batter. Pour into greased and floured tube pan. Bake 325 degrees for 1 hour and 30 minutes or until done.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2- hours
Personal Notes:
Personal Notes:
This is my favorite cake.

 

 

 

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