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Full Online Book HomeLearning KitchenCakesandfrostings - Pound Cake - Sour Cream Pound Cake With Peach Brandy
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Cakesandfrostings - Pound Cake -  Sour Cream Pound Cake With Peach Brandy Post by :tcant Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1642

Click below to download : Cakesandfrostings - Pound Cake - Sour Cream Pound Cake With Peach Brandy (Format : PDF)

Cakesandfrostings - Pound Cake - Sour Cream Pound Cake With Peach Brandy

1 cup butter (Salt free)
3 cups sugar
6 large eggs
3 cups all-purpose flour (I use White Lily)
1/4 tsp. Soda
1/4 tsp. salt
1 (8 oz) carton sour cream
1/2 cup peach brandy
2 tsp. rum
1 tsp. orange extract
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. almond extract.


Beat butter at medium speed and gradually add sugar. Add eggs, one at a time beating just until yellow disappears.

Combine flour, soda, and salt: add to butter miture alternately with sour cream, beginning and ending with flour mixture. Beat just till blended. Stir in brandy and remaining flavorings. Spoon batter into a greased and floured 10 inch tube pan.

Bake at 325 degrees for 1 1/2 hours or until it test done.

NOTE: To ensure the best texture, always measure ingredients precisely. A critical step is beating the butter and sugar until light and fluffy. Also using ingredients that have been at room temperature for at least 20 minutes. When adding eggs, flour, and liquid to a recipe, mix just until blended. Overbeating can result in a tough cake.
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Cake: 8 oz strawberries, hulled and quartered 2 cups all-purpose flour, sifted 1 cup unsalted butter 1 cup sugar 4 eggs Grated zest (rind) of 1 orange 1 teaspoon baking powder Icing: 4 oz hulled strawberries 1 1/2 tablespoons confectioners' sugar 1 1/4 cups heavy cream, whipped 5-6 extra strawberries, for decoration Preheat oven to 350 degrees F. (325 F for dark pans). Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper. Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in
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3 cups sugar 1 cup butter 6 eggs 1 cup buttermilk 1/4 teaspoon soda 3 cups flour 1 teaspoon vanilla 1 teaspoon salt Cream butter and sugar together until fluffy. Add eggs, one at a time. Add remaining ingredients and Mix well. Pour into a tube pan (or two loaf pans) and bake, in a preheated oven, at 300 degrees for 90 minutes. Freezes well.
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