Happy Thanksgiving everyone!
Here's another favorite of mine.
Sour Cream Raspberry Pound Cake
This recipe is wonderful!
1 1/2 cups whole wheat pastry flour
3/4 cups white sugar
1/2 cup butter
1/2 heaping cup sour cream
1/2 tsp baking soda
½ tsp salt if using unsalted butter
Zest and juice of one lime
1 cup dried raspberries
Preheat oven to 350 degrees F (190 degrees C). Grease and flour an 8x4 inch loaf pan.
In a large bowl, cream butter and ½ cup sugar together. Add sour cream and eggs yokes.
Whip egg whites until stiff, adding ¼ cup sugar & pinch tartaric acid as they begin to stiffen.
Mix flour, salt and soda and add to wet ingredients. Then fold in egg whites. Pour into an 8x4 inch loaf pan.
Bake at 350 degrees F (325 Doug’s oven) for 50 minutes or until a toothpick inserted into center of cake comes out clean.