"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Sour Cream Pound Cake, by Gayle Dixon, is from UCUMC's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 sticks butter 3 c sugar 6 eggs 3 c flour 1/4 tsp baking soda 1/4 tsp baking powder 8 oz sour cream 1 tsp vanilla 1 tsp almond flavoring
Cream butter and sugar; add eggs one at a time. Sift flour, soda and baking powder, add alternately with sour cream to sugar mixture. Add flavorings and blend well. Start in COLD oven and bake at 325º for 1 hour and 20 minutes.
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