Sour Cream Pound Cake

For dessert on Christmas (and every day since) we had Sour Cream Pound Cake with raspberries and whipped cream.  This cake was amazingly simple to make!  The recipe I followed is June Dorminy's from a 4-H cookbook in my hometown published in 1996.

Preheat oven to 300.

1/2 pound butter
3 cups sugar
6 eggs
3/4 cup sour cream
1/4 cup milk
1/4 tsp baking powder
3 cups plain flour
1 tsp vanilla

Cream the butter and sugar, then add the eggs in one at a time.  Combine sour cream and milk and mix.  Then add flour a little bit at a time.  Add the vanilla and mix a tad more.  Spray your bundt pan with a cooking spray that has flour in it.  I like Baker's Joy.  It makes a difference! 

Cook the cake for 1 1/2 hours or slightly longer until a toothpick inserted into the center comes out clean.  Let the cake cool before you try to flip it out of the pan.  Top with whatever fruit you like and whipped cream.

I really have been cooking...

Despite my lack of posting recently, I have been cooking.  Cooking and cooking and cooking.  It's the holiday season after all!  Here's a list of things recently made and my critique of each of them:

• I made pumpkin bread (the recipe was for pumpkin muffins but c'mon...like I'm going to follow that?).  It turned out so well that I shared some with people at work and then sent some to my dad for Christmas.  I think what makes it so tasty is the addition of golden raisins.
• For Thanksgiving I made my first ever real bake-it-in-the-oven cheesecake.  It was a pumpkin cheesecake for which I got the recipe off of a Philadelphia Cream Cheese advertisement.  It turned out great!
• It's been a month of pumpkin ok?  The pumpkin risotto I made didn't taste like I expected it to.  It could have been an overabundance of parmesan, but something made it taste almost Italian-ish.  I wanted it to taste like pumpkin.  It wasn't bad, just not what I thought it would be.
• Thursday night I thinly sliced some boneless country style pork ribs, sauteed them in a pan, then simmered in bbq sauce with a little white balsamic vinegar added (to make it more like Carolina bbq sauce).  I then toasted some awesome buns with a little cheese on them, put a big spoonful of the pork on top, and then added coleslaw.  Right. on. top.  Delish!
• Of course, with the work potluck and all, I had to make the Rosalyn Carter Cheese Ring.  While no one believes cheese and strawberry jam will be good together, they do after they taste this.  
• So there you have it.  Some recent cooking sessions.  Christmas Eve will be filled with skiing and a large pot of spaghetti with marinara sauce and Italian sausage.  Christmas will of course be ham-centric ;)