Sour Cream Pound Cake with Fresh Strawberry Sauce

Sour Cream Pound Cake With Fresh Strawberry Sauce

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Susan Pagano

By
@Mallie1

I found this recipe in a magazine years ago and everyone loves it so much that I am requested to bring it to all parties. I prefer making the recipe in loaf pans as it seems to serve more easily. I usually have fresh whipped cream (with a bit of almond extract) for those who might like to add it.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12 to 16 slices
Prep:
1 Hr
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 3 c
    all purpose flour
  • 3/4 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground cardamon or nutmeg
  • 1/4 tsp
    baking soda
  • 3 c
    sugar
  • 1 1/2 c
    softened, unsalted butter
  • 6
    eggs
  • 2 tsp
    vanilla extract
  • 1 c
    sour cream
  • SAUCE

  • 3 Tbsp
    strawberry preserves
  • 1 Tbsp
    orange juice
  • 1 Tbsp
    grand marnier or additional orange juice
  • 4 c
    sliced strawberries
  • 1 1/2 tsp
    lemon juice

How to Make Sour Cream Pound Cake with Fresh Strawberry Sauce

Step-by-Step

  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

Printable Recipe Card

About Sour Cream Pound Cake with Fresh Strawberry Sauce

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American



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