Cherry Sour Cream Pound Cake

 

Ingredients:

6

 

Egg Yolks

6

 

Egg Whites

Tsp

Baking Soda

1

Cup

Sour Cream

Cup

Sugar

1

Tsp

Vanilla

1

Cup

Walnuts, Chopped

10

Oz

Jar Maraschino Cherries, Drained

1

Cup

Flour

1

Cup

Butter, Softened

2-1/2

Cup

Sugar

2

Cup

Flour

Directions:

Preheat oven to 350 F. Grease and flour a tube pan.

In a small bowl place the sour cream and the baking soda, mix and let stand.

Dredge the cherries and the walnuts with 1 cup of flour in a small bowl and set aside.

Beat the egg whites until stiff and add cup sugar; add vanilla set aside.

In a large mixing bowl cream the butter and 2-1/4 cup sugar until light and fluffy. Add the egg yolks one at a time alternating with the remaining 2 cups flour and the sour cream mixture. Fold in the cherry-walnut flour mixture. Gently fold in the egg white mixture. Pour into the prepared tube pan. Bake for 1-1/4 hour or until a tester inserted in center comes out clean.

 

Yields

Serves 6

 

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