From My Kitchen ~ Simple Pound Cake
Hello sweet friends! I hope your holidays were full of laughter, fun and lots of yummy food. It is hard to believe that 2014 has come to an end. As I begin putting all the holiday decorations away, I can't help but think of all wonderful and challenging moments that 2014 brought. For me, it was a year of renewed faith and blessings. A year of hard work, accomplishments and new ventures.
We welcomed two little angels to our family with the birth of our nephews Jasiel and Isaac. Christmas also brought a new member to our home, a little pooch named Max who has brought lots of joy and laughs to our home already. Boy he has more energy than we can handle at our age. But hey, we can always use a little exercise around here. It was also the year that we lost our beloved pooch Niki.
But it is always good to good to look back - to give thanks for the good things that happened, and to take an honest assessment of what needs to change. To look back and be ok with painful moments, hardships and also the happy and fantastic moments that the year brought. To set new goals, refresh the soul, our homes and look forward to creating new friendships and memories with our friends and loved ones. So here's to a great 2015 friends. I can't wait to see what wonderful things we all come up with this year.
Today, I am sharing a pound cake recipe from Paula Deen. It is Grandmother Paula's Sour Cream Pound cake. It is simple, delicious and very moist.
The original recipe calls for 3 cups of sugar, but I only used 2 cups. Don't forget the fresh berries and whip cream... Enjoy.
Happy New year to friends. Thank you for your visit.
Grandmother Paula's Sour Cream Pound Cake
Recipe courtesy of Paula Deen
Total Time: 1 hr 45 min Prep: 25 min Cook: 1 hr 20 min
Yield:8 to 10 servings
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.