Well I made a pound cake (bundt format) for the second time. The first time around I managed to get a bunch of eggshell in in. I’m happy to report that I managed to keep the eggshell out of it this time around. As requested, I am posting the recipe which I found here:
Grandma’s Sour Cream Pound Cake
2 cups butter, softened
3 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners’
sugar for dusting
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan or 9 inch tube pan.
2. In a large bowl, cream together the butter and white sugar until smooth. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour, baking soda, salt, and mace; mix into the batter just until smooth. Stir in sour cream. Spoon batter into the prepared pan, and spread evenly.
3. Bake for 1 hour and 20 minutes in the preheated oven. Cool for at least 10 minutes before inverting pan onto a plate, and tapping out the cake. Dust with confectioners’ sugar before serving.