Sunday, March 13, 2011

Pound Cake

When Justin and I used to work together, he worried about my habit of skipping lunch and to correct this, used to make dense (one-can-per-sandwich) tuna sandwiches, sit on the edge of my desk and share them. On occasion, a slice of pound cake from his Nanna would also make an appearance. He would take the cake slice and cut it into french fry-sized sticks. Whether to make the slice or lunch last longer, I'm not sure.

Ladies, guys armed with Fender guitars are a thing of the past. The ones armed with baked goods are the real keepers. After initial cooling, this pound cake can be revived to its warm, sweet state by toasting.

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Sour Cream Pound Cake

½ lb (2 sticks) butter
3 cups sugar
6 eggs
1 cup sour cream
3 cups flour
¼ tsp baking soda
1 package (3 oz “cook and serve”) vanilla pudding

Cream butter and sugar very well. Add eggs one at a time. Add sour cream. Add flour, baking soda and pudding. Mix well.

Pour into a greased pan. Bake at 300 degrees for 1 ¼ hours.

Good served plain or dusted with powdered sugar. May also serve with fresh fruit such as strawberries.

Yield: 2 pound cakes [I had leftover batter so I made 22 mini cupcakes as well]

1 comment:

  1. The toasting method was a delightful surprise... especially with a little side of blackberry jam.

    ReplyDelete