Sour Cream Cake
Ingredients
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
Method
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.
