Another by gosh and by golly recipe from my collection. This has been a good standby for over 35 years and everyone loves the cake and of course want the recipe. Either a dessert or cake depending on how you finish it off depends on you. But extremely tasty.
- 1/2 pd. butter at room temp.
- 1/2 c. crisco
- 3 c. sugar
- 5 large eggs at room temp.
- 3 c. sifted flour
- 1 tsp. baking powder
- 1 c. sour cream
- 1 tsp. vannilla
- 1 tsp. each lemon,. almond, sherry, rum and brandy extracts
- Cream butter and crisco until fluffy. Gradually add the sugar untilmixture is fluffy. Beat in eggs one at a time beating about 2 min. after each. Add dry ingredients alternately with sour cream. Blend in extracts. Bake in greased and floured 9 inch bundt pan shaking out excesss flour. BAke at 325 degrees for 1 hr. and 30 min. watching very carefully the last half hour. When done remove from oven and cool on a rack in pan for 10 min. then invert onto cooling rack to finish cooling.. Yield: serves 10
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