Rose Mary Mogan Recipe

SPLENDA BLEND SOUR CREAM POUND CAKE

By Rose Mary Mogan cookinginillinois


Recipe Rating:
Serves:
18 servings
Prep Time:
Cook Time:
Cooking Method:
Bake

Rose Mary's Story

I made this cake for a church function. It was a big hit. It was very moist, and the addition of almond, vanilla & butter extract gave it the little push I felt it needed in the flavor department. I got several requests for the recipe. I found the recipe in a splenda cookbook, and it has been a favorite ever since. I have even added 2 cups of frozen blu4eberries, and it was so full of blueberry flavor, they just exploded through out the cake.dusted top with powdered sugar.

Ingredients

3 c
sifted cake flour
1 1/2 c
splenda sugar blend for baking
1/4 tsp
baking soda
1 c
butter, softened (2 sticks)
6 large
eggs, room temperaure
8 oz
sour cream
2 tsp
pure vanilla exract
1/2 tsp
each almond & butter extracts

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or a 12 cup Bundt pan. Set aside.
2
Combine flour, Splenda sugar blend for baking and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly.This step may be done with a blender using the lowest speed. cover with a clean tea towel to prevent splatters.
3
Combine eggs, sour cream and all extracts in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds, or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 3 times.
4
Spoon batter into prepared pan.
5
Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool completely on wire rack
6
NOTE: The original recipe does not call for the addition of almond and butter extract. So you may omit if you like. I just love the two flavors blended together.

Also I have made this recipe with the addition of 2 cups of frozen blueberries. It was really moist and good.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy

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19 Comments

user
Straw's Kitchen CinCooks
Sep 5, 2012
WOW...so pretty
user
Sep 5, 2012 - Rose Mary Mogan shared a photo of this recipe. View photo
user
Sep 4, 2012 - Rose Mary Mogan shared a photo of this recipe. View photo
user
Rose Mary Mogan cookinginillinois
Sep 4, 2012
Thanks Cindy, and yes, I do love the variety of pans to choose from. I still have others to post yet. So be on the look out for them. Smile. I really love my new 16 cup cast iron cake bundt pan also.
user
Straw's Kitchen CinCooks
Sep 4, 2012
Your NEW main photo is very pretty.......don't you just love all the great pans out on the market.