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"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 - moist cake with a hint of rum Recipe

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This recipe for Sour Cream Pound Cake - moist cake with a hint of rum is from The Class of 2011 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups of all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine or butter
2-3/4 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon rum extract
1 cup sour cream
Directions:
Directions:
Preheat oven to 325º. Grease and flour BUNDT© pan. Combine flour, soda, and salt; set aside. In a large bowl mix cream margarine and sugar. Add eggs, beating until smooth. Mix in vanilla and rum extract. Add flour mixture alternately with sour cream; beating well after each addition. Pour batter into prepared pan. Bake for 1-1/2 hours or until cake tests done. Crust will be well browned. Cool in pan 10 minutes before turning out. Finish cooling on wire rack. To with confectioners' sugar.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
About 1 hour

 

 

 

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