New Pound cake recipe....WONDERFUL!!!

[norgeway]

I thought i would share this with everyone, I found it in a Church cookbook, and the mixing method was so unusual that I had to try it! Well, it is the lightest most moist cake you could imagine,,,This ones a winner!

Sour Cream Pound Cake
3 cups sugar
1/2 pound margerine...2 sticks, I used I cant Believe Its Not Butter..It works well in baking.
1/2 cup Crisco
5 eggs
2 tsp lemon flavoring
1 tsp vanilla
3 cups cake flour..I used Swans Down.
1/4 cup milk
1/2 tsp baking powder
1 cup sour cream
Cream margarine and crisco, add sugar gradually, add eggs one at a time, beating well.Sift flour and baking powder, add a few spoon fulls of this to the first mixture, then add the milk, continue beating, add a little more flour and beat, add the sour cream and flavorings then the rest of the flour, beat well..I used high speed on the Model 11 for about a minute.Place in greased and floured tube pan, bake 1 1/2 hours at 325..Dont open before time is up..

I know this flys in the face of most cake recipies, most say never overbeat once the flour is added...for some reason, this works.

 

[norgeway]

Margarine and sugar

In the Sunbeam.

 

[norgeway]

Mixing!

Model 11

 

[norgeway]

AND...

Good old Swans Down!

 

[norgeway]

The Finished Product!

I hope you all will try this one, I sure was pleased.

 

[norgeway]

OUT!

Of the pan!

 

[tomturbomatic]

The initial additions of the flour must help stabilize the batter to keep it from curdling with the addition of the milk and sour cream. The acid in the sour cream would help prevent gluten formation in the final beating.

 

[whirlcool]

Could you substitute real butter in this recipe?

 

[kevin313]

Hans - what a good looking cake! This one I will try as soon as I can!

When I use margarine to bake I always use Fleischman's - it comes
Salted or unsalted, which I prefer for baking.

Thanks for sharing this - some of those church cookbooks are the best!

 

[franksdad]

Yum!!!!!!!!!

Droolling here!  Thanks for sharing.  Church cookbooks are my personal favorites also! 

 

[norgeway]

Mostly...

I use real butter, but when I do use margarine, I use I can't believe its not butter, it has a much higher oil content, most of the other stuff will not bake well as it is mostly water, I have never tried Fleischmans.

 

[mixfinder]

Pounding it Out

Nothing in the world tastes as good as a Pouncake melting on your toungue.  The buttery browness of the crust and the mealy moist interior make a textural tasting experience that is unequaled.  The beater designs whipping air into creamed butter and sugar and watching it all double in volume in fascinating to watch.  I like them all but when it comes to cake just give a set of Bowl-Fit Beaters.  I am always appreciative of your willingness to share.  It takes time to shoot and edit.  Margerine contains a soy based shortness, water and air.  The trick is finding one to bake with that is the most solid.  Sometimes adding a bit more margerine and reducing liquid can achieve a similar result.

 

Dueling mixers for Lemon Chiffon Poundcake.

 

[mixfinder]

Tools of the Trade

Tools and bowls for mixing up a two stage Poundcake.

 

[58limited]

Nothing in the world tastes as good as a Pouncake melting on

Only thing better is soaking it in a good dark rum

 

I too wonder if butter will work for this recipe. I don't see why not. I haven't bought margarine in 20 years and I don't plan to.

 

[super32]

Hummmm....me thinks i will have to pull out my cake pan. I havnt made a pound cake in years!!!!

Thanks for the inspiration.

 

[norgeway]

Butter works fine!

But usually I will use margarine, unless the recipe specifies butter.but as I have said before, many margarines on the market now are made with too much water, and if you try to bake with them, you end up with a mess!!

 

[jamiel]

Not to be pedantic, but the formulation of margarine is equivalent to butter...80% fat, 20% other ingredients (water/milk/salt/emulsifiers/etc). Vegetable preparations with under 80% fat can't be called margarine...they can be called "spread", "diet margarine", "imitation", etc. That's why some stick spreads will cause suboptimal baking results...without altering the formula a 60% spread won't give the same results as an 80% margarine in baked goods.

 

[norgeway]

Well!

Somebody better tell Blue Bonnet,Parkay,Imperial and all the others, because most of them are 58 percent fat, I use I Cant Believe its not Butter, and it is 79 percent fat, and it doesent say margarine, it says spread, but I think most of the others still say margarine.

 

[wetguymd]

I have to tell you....

I made this cake yesterday and its the BEST pound cake I have ever had. I followed your recipe exactly and used the "I can't believe its Not Butter". Thank you so much for sharing this!! Its a keeper!!!