February 13, 2018

Sour Cream Pound Cake - Southern Cooking!

My previous post was a lower carb and sugar free version of the bundt cake in the photo below. But because I know most people don't eat low carb and sugar free, I wanted to share the 'regular' recipe which does use sugar and flour - and uses less vanilla than my version. Basically in cakes and cookies I always double the vanilla!! :)

This recipe comes from an old cookbook that is SO LOVED in my house that it's binder is cracked and broken and I have a couple places held together with clear, strong packing tape! It's seriously one of my top 5 favorite cookbooks because there is not recipe in the entire book that I've made that didn't turn out perfect or taste amazing.  (Not that I've made ALL of them - but I've made many since I bought it new when it was published in 1999).

It's called: The Recipe Hall of Fame Cookbook: Winning Recipes from Hometown America (Best of the Best Cookbook).   Amazon has it in Kindle form if that's your thing - but honestly I never ever ever use any of the books I have downloaded to Kindle. Ever. I always turn to actual cookbooks or  printed out recipes on paper.  So much easier to read, mark, flip over, etc. than electronic versions.  But if you want Kindle OR an actual cookbook - both are still available through Amazon.

The Recipe Hall of Fame Cookbook: Winning Recipes from Hometown America (Best of the Best Cookbook)

The other version of Sour Cream Pound Cake - Bundt Cake
(from the cookbook sourced above - The Recipe Hall of Fame Cookbook)

3 c all purpose flour
1/4 t baking soda
1/4 salt
1 cup (2 sticks) butter
3 c sugar (2 3/4 for cakes to be served with fruit)
6 large eggs, separated
1 c sour cream
1 1/2 t vanilla extra, cognac vanilla or 2/3 t ground mace

Preheat oven to 325.

Combine the flour with the baking soda and salt and sift.  Cream the butter and sugar thoroughly with an electric mixer.  Add the egg yolks and beat hard until you have a fairly smooth mixture.  This will not "ribbon" with just the yolks.

Add the flour mixture in batches, alternating with the sour cream.  Bland in the vanilla.  Beat the egg whites until they hold a stiff peak but are not dry and grainy.  Gently fold them into the cake batter.  Spoon the batter into a greased and lightly floured heavy 9 or 10 inch bundt pan or 2 - 8" loaf pans.  Bake until the cake springs back when lightly touched, about 1 hour and 15 or 20 minutes.  A cake tester inserted into the cake should come out clean.  Remove the cake from the oven and allow it to rest 5 minutes.  Run a thin knife around the edges of the pan to loosen the cake, and unmold it onto a rack.  Turn the cake right side up to cool.  Store in tightly closed plastic container or tin box.  Serves 10-15.

(Because I don't want to wash my mixing bowl between ingredients, I usually beat the egg whites with the 1/2 teaspoon of salt first.  When they are stiffly beaten, I transfer them to a clean bowl, set aside and then proceed with creaming the butter and sweeteners in my mixing bowl. I add the vanilla and then eggs- one yolk at a time.)

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