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Sour Cream Pound Cake

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From Sylvia's Family Soul Food Cookbook by Sylvia Woods

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Ingredients

  • 2 c all-purpose flour
  • 1 c self-rising flour
  • 1 package vanilla instant pudding (3.4 oz.)
  • 2 c unsalted butter (4 sticks), softened
  • 3 c sugar
  • 6 large eggs
  • 1 (5 oz.) can evaporated milk
  • 2 (8 oz.) containers sour cream
  • 1 T vanilla extract

Details

Servings 1
Preparation time 35mins
Cooking time 140mins
Adapted from ebony.com

Preparation

Step 1

1. Preheat oven to 325F. Heavily grease & flour a 10" tube pan.
2. In a med bowl, sift together the flours & pudding mix.
3. In a large bowl, beat the batter w/ an electric mixer for 3 min.
4. Add the sugar & beat for 5 min.
5. Add the eggs, one at a time, then the evaporated milk.
6. Add the sour cream & vanilla & beat until combined.
7. Pour into prepared pan
8. Bake for 1 hour 45 minutes or until a wooden pick inserted into the center of the cake comes out clean.
9. Turn onto a rack & cool.

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