I lost a favorite hen this morning. I had a few of her jumbo size eggs in the fridge and several really small new eggs. I don't know who has started laying as all my kids are young. So, I'm making my family's favorite recipe and thought I would share it with you. Caroline
Grandma Allmonds Sourcream Pound Cake
In a 2 cup liquid measure, place 1 cup (8 oz) sour cream and stir in ½ tsp baking soda. The mixture will proof and lighten the sour cream.
In a mixing bowl:
Cream 2 sticks butter, room temperature
3 cups sugar
Add - 6 eggs, room temperature (one at a time, beating well after each)
Add 3 cups all purpose flour alternately with the sour cream mixture
The secret to this cake is in the thorough mixing beat and beat and beat before adding the flour and sour cream. Blend these just until incorporated, scrape real well; then a quick fast stir. Bake at 300 degrees for 1½ hrs. Makes one very large round cake or two large loaves or three small loaves.
Grandma Loyce Allmond would make this cake in loaves and freeze to serve to unexpected company. She usually had sugared peaches from Georgia in the freezer as well.
Grandma Allmonds Sourcream Pound Cake
In a 2 cup liquid measure, place 1 cup (8 oz) sour cream and stir in ½ tsp baking soda. The mixture will proof and lighten the sour cream.
In a mixing bowl:
Cream 2 sticks butter, room temperature
3 cups sugar
Add - 6 eggs, room temperature (one at a time, beating well after each)
Add 3 cups all purpose flour alternately with the sour cream mixture
The secret to this cake is in the thorough mixing beat and beat and beat before adding the flour and sour cream. Blend these just until incorporated, scrape real well; then a quick fast stir. Bake at 300 degrees for 1½ hrs. Makes one very large round cake or two large loaves or three small loaves.
Grandma Loyce Allmond would make this cake in loaves and freeze to serve to unexpected company. She usually had sugared peaches from Georgia in the freezer as well.
