Sour Cream Pound Cake
|Sugar||3 Cup (48 tbs)|
|Eggs||6 , separated|
|Flour||3 Cup (48 tbs), sifted|
|Sour cream||1⁄2 Pint|
Cream butter and sugar together until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Sift flour with soda; add to but- ter mixture alternately with sour cream and vanilla.
Blend until smooth.
Fold in stiffly beaten egg whites; pour into greased and floured tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until cake tests done.
Let cool for 10 minutes; remove from pan and cool thoroughly.
Serving size: Complete recipe
Calories 6220 Calories from Fat 2332
% Daily Value*
Total Fat 265 g407.4%
Saturated Fat 154 g770%
Trans Fat 0 g
Cholesterol 1881.3 mg627.1%
Sodium 986.9 mg41.1%
Total Carbohydrates 897 g299.2%
Dietary Fiber 10.1 g40.5%
Sugars 612 g
Protein 83 g166.8%
Vitamin A 170.2% Vitamin C 3.6%
Calcium 54% Iron 130.1%
*Based on a 2000 Calorie diet