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Mahogany Pound Cake Recipe

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This recipe for Mahogany Pound Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Friday, September 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. butter, softened
6 large eggs
1 C. sour cream
2-1/2 C. whole wheat pastry flour
1/2 C. cocoa
1/2 tsp. soda
2 C. white sugar
1 C. brown sugar
1 tsp. vanilla
Carmel and/or chocolate ice cream topping(optional)

Directions:
Directions:
Cream the butter and both sugars together until light and fluffy. Add the eggs, one at a time and beating after each addition. Add vanilla and sour cream alternately with the sifted together dry ingredients.
Grease and flour a 10" tube pan, pour batter in and bake in preheated 325 degree oven for 85-90 minutes or until cake pulls away from sides of pan. Cool in pan for 10 minutes, then invert and remove from pan to cool thoroughly.
Serve with ice cream topping to pour over top.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
1 hour 45 minutes total time
Personal Notes:
Personal Notes:
Yes, there is NO baking powder in this recipe. And the baking time is right for our oven.

 

 

 

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