Thursday, January 14, 2010
I'm starting to think my Granny was playing a little joke on whoever decided to take possession of the recipe cards. Lots of her recipe cards are missing vital information. This recipe was one of them. And when I say vital, I mean like baking temperature and time. There will be a full list of ingredients. Full set of directions. You will get the recipe ready to go into the oven. And then....nada. The recipe stops. I told my mother I was going to sit down and talk to her about that when I met her at the Pearly Gates. But..if I know the female minds of my family..she probably had a much better reason. If I had to guess she probably did it in case something ever happened to her and my Grandaddy decided to re-marry. Well, you see where this is going. New wife tries to cook recipes from Granny's files, but burns them all because she has no cooking temp and time. New wife will never be a cook like "Ms. Evelyn"LOL!
This Sour Cream Pound Cake was a recipe my mother had requested when I started looking through the family recipes. The crust is flaky and the interior is dense and moist. Seriously, how could this not be good?!? It has 3 sticks of butter, 6 eggs, and a small barrel of sugar. Oh, I'm just kidding, it only has half a barrel of sugar :) Enjoy!
Granny's Sour Cream Pound Cake
1½ cups butter, softened
3 cups sugar
6 large eggs, room temperature
1 cup sour cream
3 cups all purpose flour (measured after sifting)
½ tsp baking soda
⅛ tsp salt
1 tsp vanilla extract
½ tsp almond extract
½ tsp lemon extract
Cream butter until it looks like whipped cream. Slowly dribble sugar a TBSP at a time while beating. Add eggs beating one at a time. Sift flour, soda and salt 3 times. Add flour mixture ½ cup at a time to the butter. Add the sour cream, vanilla, almond and lemon. Do not overmix. Pour into a greased and floured bundt pan or tube cake pan. Bake at 325 degrees for 55 minutes*.
*Though this was not included in Granny's recipe, I will oblige you with the full directions including baking temperature and time:)
Posted by Sinful Southern Sweets at 6:03 AM