"Must" be made at least one day in advance of serving. (Those were original instructions. Actually, if you really, really cannot wait, go for it. I find it is great the first day!)
A longtime, family favorite absolutely useful. Make
ahead; store in freezer or refrigerator. Use in trifle. Use plain or serve with your
favorite sauce, ice cream, etc. If using plain, and if you have a Bundt cake pan
with a non-stick finish, this is very nice baked in a decorative pan, since its
presentation is so plain . I use a pan which holds 3 quarts (12 cups
water). If your pan is smaller, you may have to make some adjustments.
This recipe appeared originally in a little cookbook Nancy gave me, which was an annual publication of her local paper in Manchester, Connecticut, the Manchester Evening Herald. The paper also included two of Nancy's favorites which if had published in its daily edition -- her large-lobster bake, more an approach to life than a recipe, and her recipe for California shish-kebab. Nancy had not tried this cake recipe, but after her tasting it at our home, it became a mainstay of her entertaining in the seventies.
1 cup (2 sticks) soft butter
3 cups sugar
3 cups flour (Wondra, if you can find it)
1 cup (½ pint) sour cream
¼ teaspoon baking powder
1 ½ teaspoons vanilla
Preheat oven to 350° F.
In bowl of electric mixer, cream butter, and blend in the sugar. Add eggs, one at a time, beating well after each addition.
Blend in the sour cream.
If using Wondra, or another pre-sifted flour, no need to sift. Just measure exactly three cups, then sprinkle the baking power on top and mix it in gently; so ,when you add the flour to the butter-sour-cream-egg mixture, the baking powder will be distributed somewhat evenly. (If not using a pre-sifted flour, sift flour; measure; then sprinkle the baking powder on top and mix it gently into the flour.)
Add flour mixture in 4 or 5 parts to first mixture, blending well.
Pour batter into a buttered 9-inch tube pan, or Bundt pan.
Bake in 350° F. oven for about 1 hour 25 minutes, or until it tests done by inserting a wooden toothpick.
Let stand for 5 minutes; then invert on a cooling rack. Allow to cool completely. Then, wrap tightly in plastic wrap or foil and leave for about 24 hours at room temperature before slicing.
A last serving suggestion, if you have no Rumtopf or fresh fruit on hand, and prefer a cake with adornment, try a "fruit drizzle."
Fruit Drizzle for Pound Cake:
1 1/2 cups sifted powdered sugar
1 to 2 tablespoons unsweetened fruit juice*
Stir powdered sugar with juice in a small bowl to drizzling consistency. Pour gently on top of cake, allow it to run randomly down the sides.
*Fruit juice can be fresh, canned or bottled lemon or orange (add 1/2 teaspoon shredded peel), pineapple, strawberry or kiwi, as you choose. Pretty pink cranberry icing is particularly nice for fall and winter celebrations (sprinkle a scant handful of chopped nuts, such as pecans, on top after icing)
This recipe has been kitchen tested.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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