Saturday, July 11, 2015

Christmas Pound Cake

I love this cake.......... it's about Christmas and that's really what I like! I love recipes that are made during the Holidays, Thanksgiving and Christmas. There are so many recipes that families make every Holiday and pass the recipes down through generations. This is one of those family recipes that should be made every year. It can be a tradition!

Christmas Pound Cake

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 - 16 oz. jar of Red Maraschino Cherries and a jar of Green Maraschino Cherries, drained and finely chopped.
Press between paper towels to absorb any excess liquid.
Set aside.
8 TBS Butter
1 1/3 C Granulated Sugar
3 Large Eggs
1 1/2 C Flour
1/2 tsp Salt
1/8 tsp Baking Soda
1/2 C Sour Cream
1/2 tsp Vanilla

In a large bowl with an electric hand mixer on medium Speed:
Beat until creamy.
Add Sugar and beat until fully incorporated and smooth.

Beat just until combined.

In a large mixing bowl, sift together:
Whisk well.

Fold in all of the Cherries by hand with a silicone spatula.

Add Flour mixture to the Butter mixture alternating with Sour Cream.
Beat on low just until mixed after each addition.

Stir in the Vanilla by hand.
Pour the batter into the pan.
Bake 1 hour.

Remove the pan to a rack to cool for 10 minutes.
Invert the cake onto a rack to cool completely.
Invert again, right side up, onto a serving platter.

Serve with homemade Whipped Cream or Dust each serving with Confectioner's Sugar.

Peace in the Kitchen!

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