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GENERAL BOARDS => Favorite Recipes, Preparation, & Consumption => Topic started by: anutcanfly on November 24, 2011, 12:37:28 AM
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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.
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Looks good! Gonna have to try this. I have a bunch of frozen raspberries from this fall. :P
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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
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good to know! Maybe i will just keep it and dry some NEXT year. Wonder if I can wait that long...
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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