Wednesday, March 28, 2012

Sour Cream Cake

Sour Cream Cake
½ lb. butter
3 cups sugar
3 cups flour
8 oz. sour cream
7 eggs
¼ teaspoon baking powder
2½ teaspoon vanilla extract
¼ teaspoon salt

1.                  Heat oven to 375°.
2.                  Place all ingredients in a bowl and blend until smooth.
3.                  Pour into a greased and floured pan about 13” x 9”.
4.                  Bake at 375° for 45 minutes.  Reduce temperature to 350° and bake for about 1 hour.

Sour Cream Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from The Bermuda Cook Book by Cecille C. Snaith-Simmons, the chapter on “Cakes, Sweet Bread and Desserts”, page 74. 

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