Sour Cream Pound Cake

"This cake would be a wonderful base for strawberry shortcakes, or any other fruit of your choice; or you may frost as desired."
 
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Ready In:
1hr 50mins
Ingredients:
8
Serves:
15
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ingredients

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directions

  • Preheat oven to 325F; grease a 10-inch tube pan (angel food cake pan)& set aside.
  • In a small bowl, combine sour cream& baking soda- stir well& set aside.
  • In another bowl, cream sugar& margarine; add egg substitute.
  • Combine flour& salt, and add to creamed mixture alternately with sour cream mixture, beginning& ending with flour mixture.
  • Stir in vanilla.
  • Spoon batter into prepared pan.
  • Bake 1 hour+ 35 minutes, or until cake tests done with toothpick.
  • Cool cake in the pan 10 minutes; remove& cool completely on wire rack.

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RECIPE SUBMITTED BY

I have been a Central Illinois resident all my life. My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)! I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery. Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!
 
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