Author Topic: Sour Cream Raspberry Pound Cake  (Read 897 times)

Offline anutcanfly

  • Old Cheese
  • *****
  • Location: Ruch, Oregon
  • Posts: 931
  • Cheeses: 26
  • Who moved my cheese?
Sour Cream Raspberry Pound Cake
« on: November 23, 2011, 06:37:28 PM »
Happy Thanksgiving everyone!  ;D

Here's another favorite of mine.

Sour Cream Raspberry Pound Cake
This recipe is wonderful!
Ingredients
         1 1/2 cups whole wheat pastry flour
         3/4 cups white sugar
         1/2 cup butter
         1/2 heaping cup sour cream
         3 eggs
         1/2 tsp baking soda
                   ½ tsp salt if using unsalted butter
                    Zest and juice of one lime
                    1 cup dried raspberries

Directions
   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.
Early bird gets the worm, but the second mouse gets the cheese!


Guests, join the CheeseForum.org community to remove this ad.


Offline peteyfoozer

  • Young Cheese
  • **
  • Location: Princeton, OR
  • Posts: 7
  • Cheeses: 1
  • Default personal text
    • Range to Range
Re: Sour Cream Raspberry Pound Cake
« Reply #1 on: November 24, 2011, 02:40:11 PM »
Looks good! Gonna have to try this. I have a  bunch of frozen raspberries from this fall.  :P
Got Milk?

Offline anutcanfly

  • Old Cheese
  • *****
  • Location: Ruch, Oregon
  • Posts: 931
  • Cheeses: 26
  • Who moved my cheese?
Re: Sour Cream Raspberry Pound Cake
« Reply #2 on: November 24, 2011, 02:48:21 PM »
Careful, this recipe was created around dried raspberries, you'll need to make a lot of adjustments for frozen raspberries or it will be soggy.  That's a lot of extra liquid.

Happy T-Day
Anut
Early bird gets the worm, but the second mouse gets the cheese!

Offline peteyfoozer

  • Young Cheese
  • **
  • Location: Princeton, OR
  • Posts: 7
  • Cheeses: 1
  • Default personal text
    • Range to Range
Re: Sour Cream Raspberry Pound Cake
« Reply #3 on: November 25, 2011, 06:50:38 PM »
good to know! Maybe i will just keep it and dry some NEXT year. Wonder if I can wait that long...
Got Milk?

Offline anutcanfly

  • Old Cheese
  • *****
  • Location: Ruch, Oregon
  • Posts: 931
  • Cheeses: 26
  • Who moved my cheese?
Re: Sour Cream Raspberry Pound Cake
« Reply #4 on: November 26, 2011, 11:28:21 AM »
If you're truly desperate you could buy fresh raspberries and dry them.  That would be one expensive cake!  :)  Do make a point of drying some next year for throwing in baked goods--they're intense!  :P
Early bird gets the worm, but the second mouse gets the cheese!


Guests, join the CheeseForum.org community to remove this ad.