Always Moist Pound Cake RecipeOrigin: America Period: Traditional |
|
This is an excellent modern twist on the traditional pound cake recipe. It's very easy to make, as it starts with a standard cake mix and will stay moist for several days. Ingredients:
1 (500g) box Duncan Hines all butter cake mix (substitute butter for the shortening in the basic mix) 
Always Moist Pound Cake Preparation:Method:Combine the cake mix, oil, sour cream and sugar in a bowl. Mix thorouhgly to combine then add the eggs one at a time, beating thoroughly to mix in after each addition then beat in the vanilla extract. Grease a budt cake tin then coat the inside with icing sugar. Turn in the batter then transfer to an oven pre-heated to 175°C and bake for about 45 minutes, or until the top of the cake is golden and springy and a skewer inserted into the centre emerges cleanly. Allow to cool in the tin for 10 minutes then loosen with a spatula, turn onto a wire rack and allow to cool completely. Transfer to a serving plate, dust with icing sugar and serve. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Always Moist Pound Cake to your online bookmark site: 
|
|
More Recipes from the Americas... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Eggs... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with eggs and sour cream as primary ingredients: Beetroot Ice Cream Plain Omelette with Onion and Deadnettle Asparagus Frittata Lissanoure Vanilla Wafers Honey Custard French Toast Rhubarb Charlotte Easy Easter Bunny Icing Apple and Plum Charlotte Lemon Freeze Pain de thon aux algues Cheddar Cheese Pudding Boxty Yumurtali Ekmek Easter Tansy Brussels Sprouts in Sour Cream Carrot Puree Timbales Marzipan Sweets Sea-buckthorn Parfait Always Moist Pound Cake Blakberry Syrup Parfait Peanut Macarons Ukrainian Sour Cream Pastry Kolacky Flamiche Eog Cothi Pob Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
