Vanilla Nut Sour Cream Pound Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Adapted from the Miami-Herald. I love using Frangelico liqueur & serving with peach compote (using peaches frozen this past summer) & a dollop of softly whipped Frangelico flavored cream. Mmmmm! Ingredients:
2/3 cup butter, softened |
2 cups sugar |
2/3 cup sour cream |
4 eggs |
1 tablespoon vanilla |
2 tablespoons liqueur (nut) |
2 cups flour, sifted |
1/2 teaspoon baking soda |
1/4 cup confectioners' sugar (optional) |
Directions:
1. Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
2. Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
3. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.
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