Must” be made at least one day in advanceof 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. Makeahead; store in freezer or refrigerator. Use in trifle. Use plain or serve with yourfavorite sauce, ice cream, etc. If using plain, and if you have a Bundt cake panwith a non-stick finish, this is very nice baked in a decorative pan, since itspresentation 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 anannual 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 itsdaily edition — her large-lobster bake, more an approach to life than a recipe, and herrecipe for California shish-kebab. Nancy had not tried this cake recipe, but afterher 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 awooden 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 temperaturebefore slicing.
Sandtorte may be kept wrapped or in an air-tight container andwill stay fresh for several days. It also freezes well. Wrap first in saran wrap,then in aluminum foil if storing for any amount of time. It is traditionally servedin plain slices with hot coffee or sweet wine, but it is also delicious with Rumtopf overit or fresh berries around it. We have used it as a wedding cake for friends.
A last serving suggestion, if you have no Rumtopf orfresh fruit on hand, and prefer a cake with adornment, try a “fruitdrizzle.”
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 teaspoonshredded peel), pineapple, strawberry or kiwi, as you choose. Pretty pinkcranberry icing is particularly nice for fall and winter celebrations (sprinklea 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 Reader / at Home Cookin’.