SOUR CREAM POUND CAKE WITH FRESH STRAWBERRY SAUCE
I found this recipe in a magazine years ago and everyone loves it so much that I am requested to bring it to all parties. I prefer making the recipe in loaf pans as it seems to serve more easily. I usually have fresh whipped cream (with a bit of almond extract) for those who might like to add it.
Provided by Susan Pagano @Mallie1
Categories Cakes
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350
- Grease and flour 12 cup bundt cake or 2 bread pans
- Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
- Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
- Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
- Beat in sugar.
- At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
- Spoon patter into prepared pan(s) smoothing the top
- Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
- Cool in pan(s) on wire rack for 10-15 minutes
- Run knife around edges and invert onto wire racks
- Cool completely
- Sauce
- Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
- Stir in lemon juice and strawberries
- Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
- When serving spoon sauce over cake slices
- Cover and store at room temperature
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
