This is my grandmothers sour cream pound cake recipe with my little addition. This is best eaten the day after because the cake will get a real nice crust on the outside. ;)
So this is a sour cream pound cake that is simply amazing by itself but I'm going to make a cranberry-orange syrup to inject into it after we bake it. Then top with a cream cheese icing. :)
Preheat oven to 300 degrees Fahrenheit...
Here all the ingredients. The white tubs have flour and sugar in them. :)
Cream the softened butter and sugar in an electric mixer with paddle attachment.
Add sour cream
Add eggs one at a time
Set this aside while you mix dry ingredients.
Mix flour, baking soda, and baking powder in a medium bowl.
Add dry ingredients slowly
Add extracts. :)
Grease and flour a bunt pan
Spoon batter in
Bake at 300° for an hour and a half! It's a long time but it's worth it!
While this is cooking we will start our syrup
Start with 4 cups of cranberries.
Zest from one tangerine
Cup and a half of sugar
Juice from two tangerines. That's my dad squeezing it my hands are NOT that hairy!
3/4 cup of water
Ok now they have all popped and cooked down a bit
Put it in a bowl and purée it.
Strain two or three times
Should look like this. Taste it! It's tastes great. If its to tart add some sugar. But remember its going into a sweet cake so you want it pretty tart...
Cakes done! It smells great here!
Now squeeze the syrup into the cake. I'm using a squeeze bottle for like ketchup or something but you could just poke it and pour some on. Don't use it all!!!!!!! I didn't even use a cup!
This has to cool COMPLETELY before you take it out! If it's even the least bit warm it will stick and break in half!
Ok the guides not done yet but ima go ahead and post it. I'll add pictures of it out of the pan an all iced tomorrow.
- 1.0c Butter
- 3.0c Sugar
- 1.0c Sour cream
- 6.0 Eggs
- 3.0c Flour
- 0.0tsp Baking soda
- 0.0tsp Baking powder
- 2.0tsp Vanilla extract
- 2.0tsp Almond extract
- 4.0c Cranberries
- 2.0 Tangerines
- 1.0c Sugar
- 0.0c Water