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.