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Yuletide Pound Cake
Ingredients:
1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
1 tsp. vanilla extract
1 tsp. rum extract
3 c. flour
1 tsp. baking powder
1 c. sour cream
GLAZE:
1 c. confectioners' sugar
2 to 3 tsp. milk
1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
1 tsp. vanilla extract
1 tsp. rum extract
3 c. flour
1 tsp. baking powder
1 c. sour cream
GLAZE:
1 c. confectioners' sugar
2 to 3 tsp. milk
Directions:
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with sour cream. Beat just until blended. Pour into a greased and floured 10" fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Makes 12-16 Servings
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with sour cream. Beat just until blended. Pour into a greased and floured 10" fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
Makes 12-16 Servings
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