One of the letters I received recently was from Jearline Huffman of North, a cake enthusiast who wants recipes for "some good pound cakes." She asked for sour cream pound cake with cream cheese icing, and she is seeking recipes for carrot cake and pineapple cake. It sounds to me like Jearline is polishing up her bakeware for the upcoming holiday season.
After all, Thanksgiving is just a few weeks away, and then the swirl of holiday get-togethers will begin. Taking a plain pound cake to a dinner or party is always a good idea. People may top it with fruit, ice cream or whatever they prefer.
Like plain pound cake, the Sour Cream Pound Cake Jearline requested can be served plain, with your choice of topping or with icing (frosting). Both of these cakes have wide appeal and will add flavor to any holiday table.
<b>Country Good Plain Pound Cake</b>
1/2 pound butter
2 cups sugar
2 cups cake flour (not plain)
1 cup self-rising flour
6 eggs
1/2 cup cream (thick, heavy "country" cream or whipping cream)
1/2 cup milk
1 teaspoon vanilla flavoring
Allow all ingredients to come to room temperature. In a large bowl, cream together sugar and butter. Add eggs, one at a time, beating after each addition. Add flour alternately with milk and cream. Beat until well-combined. Stir in vanilla flavoring. Pour batter into a greased, lightly floured tube pan, and bake for 1 hour at 350 degrees.
CAUTION: Using your oven light, keep an eye on the cake while it is baking. If the cake is browning too fast, reduce the heat to 325 degrees. When done, remove the cake from oven, and cool on a rack for about 15 minutes before inverting onto a plate.
<b>Easy Sour Cream Pound Cake</b>
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
3 large eggs
1/2 cup dairy sour cream
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Allow the butter, eggs and sour cream to come to room temperature. In a large bowl, beat the butter with an electric mixer on medium- to high-speed for 30 seconds. Gradually add 1 cup sugar, beating about 10 minutes or until very light and fluffy. Add 1/2 teaspoon vanilla extract. Add eggs, one at a time, beating one minute after each addition and scraping the bowl often to loosen clumps.
In a separate bowl, sift together the flour, baking powder and baking soda. Add this flour and the sour cream to the batter alternately, beating on low to medium speed after each addition just until combined. Pour this batter into a greased and floured 8x4x2- or 9x5x3-inch loaf pan. Bake at 325 degrees for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a cake rack, and allow it to cool for 10 minutes before removing the cake from the pan.
<b>Cream Cheese Icing</b>
8-ounce package of cream cheese
1/2 cup softened butter
2 teaspoons vanilla extract
4-1/2 to 4-3/4 cups sifted powdered sugar
In a large bowl, beat together the cream cheese, butter and vanilla until light and fluffy. Gradually add two cups powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to make the frosting a good, spreading consistency. This recipe frosts tops and sides of two 8- or 9-inch cake layers. Store the frosted cake in the refrigerator.
HINT: If you prefer chocolate frosting, merely substitute 1/4 cup unsweetened cocoa powder for 1/4 cup of the powdered sugar. Substitute a little more cocoa to make it even more "chocolatey."
Next week, we will reveal wonderful carrot cake and pineapple cake recipes. In fact, I made a pineapple cake Saturday evening to take to my cousin Laurie Branch's house this past Sunday for another colossal birthday dinner -- this one was for my Aunt Frances Metts, truly one of the greatest aunts in the world.
-- Perhaps you have holiday recipe you would like to share with T&D readers. Or you may be searching, as Jearline was, for a little something different to stir up. If so, please feel free to write to me at: Teresa Hatchell, 179 Cherry Lane, St. George, SC 29477, or e-mail me at tgmhatchell@yahoo.com.