Directions: |
Directions:Preheat oven to 350º. Add sugar and Crisco to the mixer. Cream together. Add vanilla and cream some more. Beat in eggs, one at a time. Add salt and mix again. Alternately add flour and sour cream on medium speed until combined. Slowly mix in baking soda on low speed. Mix on low for about 2 minutes for everything to combine.
Spray 10" bundt pan with Baker's Joy (if you use anything else my mother will yell at you). Pour in batter, scraping the bowl well, and not leaving anything for the kids to lick. Bake for 1 hour or until golden brown and toothpick inserted in the middle comes out clean. If it takes a bit longer than 1 hour it's okay. Every cake is different and every oven is different. Mom said she has never made 2 cakes the same and she has been baking this for 40 years. You will know when the smell teases your nose and the outside is a rich golden brown.
Leave in pan 10 minutes before inverting it onto a plate. You may want to gently loosen the sides with a butter knife before inverting it on a plate. |
Personal
Notes: |
Personal
Notes: This is my mother's most requested cake. Her co-workers always requested it for themselves, church members at church's she didn't even attend requested it for their dinners, neighbors requested it for their gatherings, family always wants it and the kids fight over the last crumb. Some of us like the outside best while some of us like the inside best. Either way doesn't matter because it all gets eaten and seldom has time to sit long enough for a cover to go over it on the cake plate. We really should start making more than one at a time!
When she finally taught me how to make this, she literally sat in my kitchen and told me ingredients one at a time and exactly how and when to put it in the mixture. If I tried to skip a step, change anything, or go too fast she yelled at me. Alex wrote everything down as she told us. It really is a simple recipe but, the time I got to spend with my mother and the stories she told as I learned her cake, that took a long time but it was worth the memories with her.
{PHOTO - SHERRI GENE HADAWAY WALSH / MOTHER}
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This recipe for Mammy's Sour Cream Pound Cake is from