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Sour Cream Pound Cake

Sour Cream Pound Cake recipe
photo by:kraft
Make a pound cake even more delicious (yes, it's possible!) by adding sour cream and serving with sweet raspberries and blueberries.
time
prep:
25 min
total:
1 hr 35 min
servings
total:
18 servings
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What You Need

3
cups  flour
1/2
tsp.  baking soda
1
cup  (2 sticks) butter or margarine, softened
2-1/4
cups  sugar
1
tsp.  vanilla
6
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
pt.  (2 cups) fresh raspberries
1
pt.  (2 cups) fresh blueberries

Make It

PREHEAT oven to 325°F. Mix flour and baking soda until well blended; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture alternately with sour cream, beating until well blended after each addition.

SPOON into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack. Serve topped with raspberries and blueberries.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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