Dessert · Newfoundland
Sour Cream Cake
From nan's book. A tube pan cake with almond, lemon rind, maraschino cherries and pecans.
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 tsp almond flavouring
- 1 tsp grated lemon rind
- 3 cups flour
- 1 tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 8 oz sour cream
- 1 cup maraschino cherries
- ¾ cup pecans
- Heat the oven to 350°F. Grease and flour a tube pan.
- Beat the butter and sugar till creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the almond flavouring and the grated lemon rind.
- Mix the flour, baking powder, salt and baking soda together.
- Add the flour mixture to the butter mixture, adding the sour cream after the second cup of flour.
- Stir in the cherries and nuts.
- Bake in the tube pan at 350°F for 1 hour.
Notes
Written in nan's book as: 1 cup butter, 2 cups sugar, 4 eggs, 1 tsp almond flavoring, 1 tsp grated lemon rind, 3 cups flour, 1 tsp baking powder, 3/4 tsp salt, 1/2 tsp soda, 8 oz sour cream, 1 cup marchino cherries, 3/4 cup pecans. Beat butter, sugar till creamy. Add eggs one at a time. Beat well after each addition. Stir in flavoring and grated rind. Mix flour, b powder, salt and soda. Add to butter mixture. Add sour cream after 2nd cup of flour. Stir in cherries and nuts. Bake in tube pan 350 for 1 hr.
Drain the cherries well or the batter goes pink.
This is one of the pages in her older cursive hand.
Source: Nan's recipe book
wolfeats.ca/recipes/sour-cream-cake/