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Sour Cream Pound Cake Recipe
|Soft butter||1 Cup (16 tbs)|
|Sugar||2 3⁄4 Cup (44 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Vanilla flavoring/Lemon, orange / mixture||1 Teaspoon|
|Confectioners sugar glaze||1 Cup (16 tbs) (double recipe, flavored as desired)|
|Red candied cherries||1 Tablespoon|
|Angelica/Green candied cherries||1 Tablespoon|
Serving size: Complete recipe
Calories 6661 Calories from Fat 2316
% Daily Value*
Total Fat 263 g404.6%
Saturated Fat 152.9 g764.7%
Trans Fat 0 g
Cholesterol 1876.6 mg
Sodium 2106.1 mg87.8%
Total Carbohydrates 1018 g339.4%
Dietary Fiber 10.1 g40.5%
Sugars 730.9 g
Protein 83 g166.3%
Vitamin A 169.2% Vitamin C 3.4%
Calcium 52.9% Iron 129.9%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating thoroughly after each addition.
Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth.
Pour into 9-inch tube pan lined on the bottom with wax paper.
Bake in preheated moderate oven (350Â°F.) for 1 1/3 hours, or until done.
Let stand in pan on rack for about 5 minutes.
Turn out and peel off paper.
Cool; cover top with Confectioners'-Sugar Frosting, allowing it to run down sides.
Decorate with whole red cherries and leaves of angelica.