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Thursday, October 22, 2015

coconut sour cream pound cake

Ingredients

  • Servings: 1
  • 1 cup vegetable shortening (such as crisco®)
  • 3 cups white sugar
  • 6 eggs
  • 1 cup sour cream
  • 3 cups sifted cake flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon coconut extract

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 35 mins

  • preheat oven to 300 degrees f (150 degrees c). grease and flour a 9-inch tube pan.
  • beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. beat in sour cream until smooth.
  • gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. scoop batter into prepared tube pan.
  • bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

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