Old Fashioned Pound Cake With A Crunchy Top Recipes

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.

Steps:

• 1. DO NOT PREHEAT OVEN. All ingredients room temperature (75F or above) WELL GREASE and Flour: one tube pan, or two loaf pans
• 2. Cream the sugar and butter. Reduce speed and add one egg, whip for 1/2 minute then add the other eggs, one at a time, whipping for 1/2 minute between each one.
• 3. Reduce speed to slowest and add 1/4 of the flour, blend for 2 minutes using spatula to scrape the bowl. Now add 1/3 of milk, the food coloring and whip 1 minute then repeat alternating flour and milk. Starting and ending with flour.
• 4. Do not preheat the oven. Place the cake on the middle rack and turn oven to 325 F. Bake for 1 1/4 hour -- then set oven to 350 F and bake for 15 minutes more. Cake should be very brown but not burnt.
• 5. Remove the cake from the pan immediately when taken out of oven and place it on a cooling rack to cool.