CRUSTY TOP, SOUR CREAM POUND CAKE
This is my favorite pound cake. This recipe came out of a book called, Bell's Best. A friend in Augusta, Georgia gave me this cookbook. This makes a good cake for strawberry shortcake.
Provided by out of here
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sift flour and measure; resift twice with soda.
- Set aside.
- Cream oleo and add the sugar slowly, beating constantly to cream well.
- Add eggs, 1 at a time, beating after each addition.
- Stir in sour cream.
- Add flour mixture, 1/2 cup at a time, beating well.
- Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
- Bake in 325°F oven about 1 1/2 hours.
- Place pan on rack to cool 5 minutes.
- Loosen cake around edge of pan.
- Turn cake onto rack to cool completely.
Nutrition Facts : Calories 381, Fat 6.5, SaturatedFat 3, Cholesterol 103, Sodium 78.2, Carbohydrate 74.6, Fiber 0.8, Sugar 50.8, Protein 6.8
CRUSTY CREAM CHEESE POUND CAKE
This is a delightful pound cake with a moist interior and a crusty top. It is a secret family recipe that I don't really mind sharing outside of people I know.
Provided by Mazdachef
Categories Dessert
Time 2h20m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Butter and flour one Bundt pan. Preheat oven to 325°F.
- Cream together butter, cream cheese, and shortening.
- Add sugar and beat until the mixture is light and fluffy.
- Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
- Stir in vanilla and pour into prepared bundt pan.
- Cook for 1 hour and 15-20 minutes or until tester comes out clean.
Nutrition Facts : Calories 622, Fat 33.3, SaturatedFat 16.8, Cholesterol 167.2, Sodium 200.6, Carbohydrate 74.6, Fiber 0.8, Sugar 50.3, Protein 8
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