This is the time of year when my little chicky ladies are laying eggs like crazy. There is no concern about running out of eggs, even with a cake recipe that calls for 1/2 a dozen!
This is our favorite pound cake recipe. I got it from a lady at church when we lived in Savannah.
It has been present at spring and summer birthdays, our youngest daughter's baby dedication reception, and mother's day celebrations. It goes great with berries and real whipped cream, or is yummy plain with a lovely cup of tea.
Savannah Sour Cream Pound Cake
1 cup butter (don't scrimp...use the real stuff!)
3 cups sugar
1 cup sour cream
1/2 tsp. baking soda
3 cups flour (not self rising)
1 tsp. vanilla
Preheat oven to 325 (F)
Grease and flour a bundt or tube pan.
Cream the butter and sugar together. Add and mix in the sourcream. Mix in the baking soda.
Add the flour a bit at a time, alternating with the eggs. Beat each egg in one at a time. Add the vanilla. Pour mixture into pan and bake 1 hour and 20 minutes, or til done.
Let cool in pan for 10 minutes and then turn gently onto a rack or plate to finish cooling.
In keepin' it real for Sarah: We can't make this cake right now. We are dieting, so we have to eat our eggs boiled and toss the yolks out of 1/2 of them! (as per Bob's instructions)
Oh! And i have a crummy cold again, but I'm going to spare all of you a picture of me with t.p. hanging out of my dripping nose!