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Vanilla Nut Sour Cream Pound Cake

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“Adapted from the Miami-Herald. I love using Frangelico liqueur & serving with peach compote (using peaches frozen this past summer) & a dollop of softly whipped Frangelico flavored cream. Mmmmm!”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
  2. Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
  3. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.

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