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Full Online Book HomeLearning KitchenCakesandfrostings - Pound Cake - Sour Cream Pound Cake
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Cakesandfrostings - Pound Cake -  Sour Cream Pound Cake Post by :LeaLonda Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1704

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

Cakesandfrostings - Pound Cake - Sour Cream Pound Cake

1 cup butter
3 cups sugar
6 large eggs
3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy sour cream
1 teaspoon vanilla extract (optional)
1 teaspoon almond extract (optional)


Have all ingredients room temperature.

Cream butter and sugar until smooth and creamy. Add eggs, one at a time, beating just until yellow disappears.

Combine flour, soda, and salt. Add dry ingredients and sour cream alternately to creamed mixture, beginning and ending with flour mixture. Stir in flavorings

Spoon batter into a greased and floured 10 inch tube pan. (You may bake this in 2 regular size loaf pans if desired)

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

Yields 1 (10 in.) cake or 2 Loaf size cakes.
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2 sticks (1 C) butter 3 Cups sugar 6 eggs, separated 3 C flour 1/2 tsp baking soda 1 C sour cream 1 Tbsp vanilla (or flavoring of choice, lemon is good) Preheat to 325. Cream butter and sugar together. Add egg yolks and beat well. Combine flour and baking soda. Alternately add dry ingredients and sour cream to the creamed mixture. Be sure to begin and end with dry ingredients. Beat egg whites until stiff. Fold into batter. Add vanilla or chosen extract. Pour into ungreased tube pan. Bake for 1 1/2 hours. Test before removing from oven. For lots
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1 (17 oz.) box butter recipe cake mix 1 (3 oz.) vanilla instant pudding 3/4 cup oil 3/4 cup water 4 eggs 1/4 cup chopped pecans Mix cake mix, instant pudding, oil, water and eggs together. Beat at medium speed, till well blended. Grease and lightly flour a 10inch tube or bundt pan. Sprinkle the chopped pecans in the bottom of pan. Add cake batter over the pecans. Bake in a preheated 350º oven 45 minutes, or until tester comes out clean. Icing: 1 cup powdered sugar 1/2 stick butter 3 T water 1 T rum flavoring
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