LOOKING for: Ginger...I need your help please!
Hi Ginger, I just put this beauty in the oven. My problem was that there is no Baking soda listed in the ingredients. I used 1 1/2 tsp since it seems like a large cake. Did I do it right? The batter sure looked nice. I'll let you know how it turns out. Thanks for the recipe.
Posted by ginger_st_thomas (My Page) on Fri, Jun 27, 08 at 2:45
This one's definitely not dry:
NO FAULT SOUR CREAM POUND CAKE
1/2 lb (2 sticks) butter, softened
3 cups sugar
3 cups regular cake flour, not self-rising
1 cup sour cream
1 tsp almond extract
1 tsp vanilla extract
Preheat oven to 300Â°. Grease & flour a 9" tube or bundt pan.
Cream the butter & sugar together until light & fluffy. Add the eggs, two at a time, beating thoroughly after each addition. Sift together the cake flour & baking powder. Add to the butter mixture alternately w/the sour cream beginning & ending with flour. Blend in the almond & vanilla. Bake 1 1/4 to 1 1/2 hours, until the cake shrinks slightly from the sides of the pan.
Cool in the pan 10 minutes, then invert on a rack, turn upright, and allow to cool completely.~~Sunsational