"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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, by , is from The Class of 2011 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caroline Beckman
Added: Thursday, February 10, 2011

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 325║. Grease and flour BUNDTę 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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