Karen's Sour Cream Pound Cake

By Addie

"There are a few different recipes out there for this Sour Cream Pound cake but mine is just a bit different and is SOOOOO Wonderful!!!! I make this every year for New Years eve to cut up and use for dipping in chocolate fondue. This is REALLY good by itself, with a frosting or with Maraschino Cherries."

Ingredients

• 1 cup butter, softened
• 2-2/3 cups sugar
• 6 eggs
• 3 cups all-purpose flour, SIFTED
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 teaspoon vanilla
• confectioners sugar glaze (optional)
• red and green maraschino cherries (optional)

Preparation

Step 1

Preheat oven to 350. Line the bottom of a 9 inch tube pan with paper, or grease really well! Cream the butter and Sugar until light and fluffy. Add Eggs, one at a time beating thoroughly after each egg. Sift dry ingredients together. Alternately add the dry ingredients, and sour cream to the butter mixture, blending really well. Add vanilla. Beat for about 5 minutes until smooth and silky looking. Pour into pan and bake 1 hour and 20 minutes. I usually check at 1 hour 10 minutes. Your cake is done when a toothpick inserted comes out clean. Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.

You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.