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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mahogany Pound Cake Recipe

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This recipe for Mahogany Pound Cake is from The Vinson Family 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:  
6 eggs
1 cup butter
1 6-ounce carton sour cream
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking soda
2 cups sugar
1 cup packed brown sugar
1 teaspoon vanilla
sifted powdered sugar
Directions:
Directions:
Preheat oven to 325º. Bring eggs, butter, and sour cream to room temperature.
Generously grease and flour 10 inch tube or fluted pan. In a medium mixing bowl, sift together the dry ingredients and set aside.

In a large mixing bowl beat the butter for 30 seconds. Gradually add both sugars, beating about 10 minutes until the mixture is very light.

Add the eggs, one at a time, beating 1 minute after each, and scraping side of bowl regularly. Alternately, add flour mixture and sour cream, beating until just combined.

Pour the batter into the prepared pan.

Bake for 80-90 minutes, until a toothpick comes out clean. Cool. Sprinkle with powdered sugar if desired. Keeps 2 days, covered, or freezes for up to 3 months.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes/ 4 hours baking and cooling

 

 

 

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