Mary Larimer's Sour Cream Pound Cake

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Mary Larimer's Sour Cream Pound Cake

Recipe Information
Source: Sissy Wommack Serves/Makes:1 Bundt Cake Ingredients 3 cups (700 ml) sifted plain (all purpose) flour 3 cups (700 ml) of sugar 1/4 tsp (1 ml). baking soda 1/2 tsp (2 ml). salt 1 cup (225 ml) sour cream 1 cup (225 ml) butter, softened 6 eggs, separated Preparation Preheat oven to 300 degrees (150 C.). Sift flour, soda and salt together 3 times, and sit aside. In a separate mixing bowl and using an electric mixer, cream the butter and sugar together throughly. Then to the butter mixture start adding the egg yolks one at a time, beat well after each addition, then add the sour cream and mix well. Then start adding the flour mixture to the butter mixture until well blended. In a separate mixing bowl, beat the egg whites until stiff and then gently but throughly fold the egg whites into the cake batter, using a wood spoon or spatula. Pour batter into a greased and floured tube or bundt pan. Bake at 300 degrees (150 C.) for 1 1/2 hours. Note: There is no flavoring added, it needs none. It should come out with a nice brown crust on top. Mary says it is important to turn the cake out of the pan immediately on taking it out of the oven. I turn it out on a wire cooling rack, then after cooled I put it on the serving dish. Comments Mary Larimer is my preacher's wife. I've known her all my life. Her kids and me and my brothers all grew up together and played together. Lots of fond memories. We had lots of meals at the Larimer house, and when we had "dinner on the ground" at church, we knew whatever Mary and my aunt Gertrude, who is also Mary's sister in law, brought to the "dinner on the ground" would be great. Mary is one of the all-time great cooks. Most of her recipes are in her head, like most of the great cooks are in our area. life.

Recipe Information

Source:: Sissy Wommack

Serves/Makes:1 Bundt Cake

Ingredients

3 cups (700 ml) sifted plain (all purpose) flour
3 cups (700 ml) of sugar
1/4 tsp (1 ml). baking soda
1/2 tsp (2 ml). salt
1 cup (225 ml) sour cream
1 cup (225 ml) butter, softened
6 eggs, separated

Preparation

Preheat oven to 300 degrees (150 C.).
Sift flour, soda and salt together 3 times, and sit aside.
In a separate mixing bowl and using an electric mixer, cream the butter and sugar together throughly. Then to the butter mixture start adding the egg yolks one at a time, beat well after each addition, then add the sour cream and mix well. Then start adding the flour mixture to the butter mixture until well blended.
In a separate mixing bowl, beat the egg whites until stiff and then gently but throughly fold the egg whites into the cake batter, using a wood spoon or spatula.
Pour batter into a greased and floured tube or bundt pan. Bake at 300 degrees (150 C.) for 1 1/2 hours.
Note:
There is no flavoring added, it needs none.
It should come out with a nice brown crust on top. Mary says it is important to turn the cake out of the pan immediately on taking it out of the oven. I turn it out on a wire cooling rack, then after cooled I put it on the serving dish.

Comments

Mary Larimer is my preacher's wife. I've known her all my life. Her kids and me and my brothers all grew up together and played together. Lots of fond memories. We had lots of meals at the Larimer house, and when we had "dinner on the ground" at church, we knew whatever Mary and my aunt Gertrude, who is also Mary's sister in law, brought to the "dinner on the ground" would be great. Mary is one of the all-time great cooks. Most of her recipes are in her head, like most of the great cooks are in our area. life.