Old Lunenburg Sour Cream Cake |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This recipe was taken from the Jan/Feb 2006 issue of Saltscapes (Canada's east coast magazine). A lady from New Minas, Nova Scotia won third prize in the magazine's 5th annual recipe contest for this cake. Depending on just how tart I want the glaze and if I want more of it, I sometimes double or even triple it. Ingredients:
1 cup butter, softened |
3 cups granulated sugar |
6 eggs |
3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon baking powder |
2 teaspoons vanilla |
1 cup sour cream |
3/4 cup icing sugar |
1 lemon, juice of |
Directions:
1. In a large bowl, cream butter until light and fluffy.
2. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one.
3. Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat.
4. Pour batter into a greased and floured 10 inch tube pan, and bake at 350 degrees for 1 hour and 30 minutes. Do not open oven door during baking time.
5. Test the cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again.
6. Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
7. Combine glaze ingredients and paint on cake with a pastry brush. (As I tend to make more glaze than called for I simply spoon it on the cake and let in drizzle down the top).
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