Mema's Sour Cream Pound Cake
Source:
by Diane
McCormick, Lynn Haven Florida. This family recipe was shared with
us by a reader.
I N G R E D I E N T S
3 cups Wondra Flour
3 cups sugar
6 large eggs (room temp)
2 sticks butter (room temp, real butter, no
substitutes)
1/4 tsp baking soda (yes, soda)
1 cup sour cream (room temp)
I
N S T R U C T I O N S
Preheat oven to 300F.
Grease a tube pan, no flour, and use Crisco solid shortening, no oil.
Mix flour and soda with a fork. In a large
mixing bowl, cream butter, sugar and sour cream until smooth.
Alternate adding flour and eggs until all are incorporated. Mix
until smooth and very creamy. (Don't add any vanilla or lemon or
any kind of flavorings, I know you're tempted but restrain
yourself).
Pour batter into prepared pan. Place filled tube pan in
center of oven and bake for 2 hours. DO NOT OPEN THE DOOR. Just
make yourself happy peeking through the window.
The top of the
cake will most likely crack but just keep on for the full two
hours.
Remove the cake from the oven and let cool. Now here comes
the hard part. After you take it out of the tube pan, place it in
an airtight container for at least two days. Trust me, this will
allow all the flavors to bloom. This is a cake that gets better the
longer it sits. However, if you just cannot resist, it is wonderful
right out of the oven, but you'll be surprised how much better it
is, if it's a few days old. It is important to store it in an
airtight container. I use the old fashioned Tupperware cake takers,
but you may not have one. Use a plastic wrap to make it airtight
and then wrap in foil and store in a plastic bag. You can't wrap it
too much.
I hope you enjoy this as much as we have over the years.
If you'll let it sit, you'll be glad you did. Thank you so much for
your help. I've bookmarked the website for future orders and placed
an order today. Thank you so very much. Happy Holidays & God
Bless! Di. |
