sour cream pound cake with fresh strawberry sauce

How To Make sour cream pound cake with fresh strawberry sauce

• 1

  Pre-heat oven to 350
• 2

  Grease and flour 12 cup bundt cake or 2 bread pans
• 3

  Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
• 4

  Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
• 5

  Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
• 6

  Beat in sugar.
• 7

  At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
• 8

  Spoon patter into prepared pan(s) smoothing the top
• 9

  Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
• 10

  Cool in pan(s) on wire rack for 10-15 minutes
• 11

  Run knife around edges and invert onto wire racks
• 12

  Cool completely
• 13

  Sauce
• 14

  Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
• 15

  Stir in lemon juice and strawberries
• 16

  Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
• 17

  When serving spoon sauce over cake slices
• 18

  Cover and store at room temperature
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