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Sour Cream Pound Cake presented by Olde Buffalo Inn Bed & Breakfast
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1/2 pound butter
1/4 cup Crisco
6 eggs (5 large)
3 cups plain flour
3 cups sugar
1/2 teaspoon salt
1/4 teaspoon soda
2 teaspoons vanilla
1/2 pint sour cream
Sift together flour, salt, soda. Cream Crisco, butter and sugar. Alternate eggs and flour and beat after each addition. Add vanilla and mix - fold in sour cream, put in tube or bundt cake pan greased with Crisco and sprinkle flour over pan. Place in cold oven and turn to 325 degrees. Do not open for one hour. Bake for 1 and 1/2 hours. Let cake cool for a few minutes after you remove from oven.
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Olde Buffalo Inn Bed & Breakfast
Nappanee, Indiana
Discover the history of this 1840 home as you explore the lovely grounds surrounding it!
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Click here for pictures and information about the inn.
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