Sour Cream Pound Cake
|Soft butter||1 Cup (16 tbs)|
|Sugar||2 3⁄4 Cup (44 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Vanilla flavoring/Lemon, orange / mixture||1 Teaspoon|
|Confectioners sugar glaze||1 Cup (16 tbs) (double recipe, flavored as desired)|
|Red candied cherries||1 Tablespoon|
|Angelica/Green candied cherries||1 Tablespoon|
Cream butter and sugar until light.
Add eggs, one at a time, beating thoroughly after each addition.
Sift dry ingredients 3 times and add alternately with sour cream to first mixture, beating until smooth.
Pour into 9-inch tube pan lined on the bottom with wax paper.
Bake in preheated moderate oven (350Â°F.) for 1 1/3 hours, or until done.
Let stand in pan on rack for about 5 minutes.
Turn out and peel off paper.
Cool; cover top with Confectioners'-Sugar Frosting, allowing it to run down sides.
Decorate with whole red cherries and leaves of angelica.