BLUEBERRY SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT
I used to sell several lines of kitchenware through home parties. This blueberry poundcake recipe came from the hostess at one of those parties. It's been a favorite ever since! —Juanita Miller, Arnett, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries., Spoon into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 320 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 46g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FRO…
You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
- Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
- To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
- Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 696.3, FatContent 47.9, SaturatedFatContent 21.8, CholesterolContent 78.2, SodiumContent 367, CarbohydrateContent 64.7, FiberContent 4.7, SugarContent 51.5, ProteinContent 6.8
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