alsgirl posted 12-19-98 12:40 AM
Exported from Mastercook
SARA LEE'S POUND CAKE
1/2 lb. Real butter or margarine
2 c. Powdered sugar
2 lg. Eggs
3 TB. Sour cream
1 2/3 c. Flour
1 TB. Lemon extract or vanilla
1. Preheat oven to 325 degrees. Spray an 8 1/2"
Pyrex loaf pan with Pam.
2. Cream butter & sugar on high speed of mixer for
five minutes.
3. Add 1 egg, then a little flour; beat for 2 minutes.
4. Add sour cream, the rest of the flour, then the
extracts; beat for 2 minutes.
5. Spread batter evenly in prepared dish.
6. Bake @ 325 for 65 min. or until tester comes out
clean. Remove from dish.
7. Slice 1/2" thick (be sure to slice before freezing
loaf; thaw to use within 6 months).
****
Here's a great pound cake for when there's no butter
(or marg.) in the house...
BEST POUND CAKE (no butter; tube pan)
1 c. Milk
1 c. Vegetable oil
4 Eggs, lightly beaten
1 TB Vanilla extract
3 c. Flour
2 c. Sugar
1 ts. Baking powder
1 dash Salt
1 oz. Ligh rum (or extract, if preferred), optional
1 c. Whole pecans, optional
1. Preheat oven to 325 degrees. Grease & flour a tube
pan (or Pam it).
2. In a medium bowl, mix together the milk, oil, eggs
& vanilla.
3. In a large bowl, sift together the flour, sugar,
baking powder & salt.
4. Add the liquid mixture to the flour mixture; beat
with mixer on high speed for 5 minutes.
5. Add the rum; blend on low speed for 1 minute; add
the pecans & mix in well.
6. Pour batter into prepared pan.
7. Bake @ 325 for 1 1/4 hours, or until a pick inserted in center comes out clean & top springs back when you touch it with your finger.
8. Let the cake cool in the pan for 10 min., then
remove from pan & let cool on rack for 10 additional
minutes.