Wednesday, March 3, 2010

Miss Mary's Pound Cake

3 Sticks Butter (softened)
3 C. Sugar
6 Eggs (separated, save both whites and yolks)
3 C. Flour (sifted)
1/4 t. Salt
1/4 t. Baking soda
8 Oz. Sour cream
1 t. Vanilla
1 t. Almond extract

  • Cream butter and sugar together
  • In separate bowl, combine all dry ingredients
  • Add 1 egg yolk at a time, mixing only until blended
  • Alternately add sour cream and dry ingredients until all is blended well
  • Add vanilla and almond extract ( Miss Mary uses only almond extract)
  • In separate bowl, beat the egg whites until stiff (meringue-like)
  • Gently fold egg whites into batter
  • Prepare your bundt pan with butter and flour, making sure to cover every nook and cranny with the butter followed by sprinkling the flour over the butter until every surface is covered by both, turn pan upside down in sink to shake out excess flour
  • Spoon batter into the bundt pan
  • Bake at 325 for 30 minutes and 300 for an additional 45 minutes
  • When done baking, turn bundt pan upside down to extract cake
This is an enormous, ridiculous pain in the rear, but if you love pound cake - there is NO BETTER, YUMMIER recipe on earth! Thanks, Miss Mary

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