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SOUR CREAM POUND CAKE 
2 sticks softened butter
1/2 cup Crisco shortening
5 eggs
8 oz. sour cream
1/2 cup buttermilk
3 cups plain flour
3 cups sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. butter flavoring
1 tsp. rum flavoring
1 tsp. brandy flavoring
1 tsp. lemon flavoring
1/2 tsp. orange flavoring
1/2 tsp. coconut flavoring

Preheat oven to 325°F.

Grease and flour or spray with Bakers Joy a tube pan. Beat Crisco, butter, sugar, and eggs until light and fluffy. Add all flavorings and sour cream, mixing until blended.

Sift flour, baking soda, salt, and baking powder together. Gradually add dry ingredients, alternating with buttermilk. Beat ingredients on medium speed for 2 minutes.

Pour into tube pan and bake for 1 hour and 20 minutes or until done in center. Allow to cool in pan for about 10 minutes before transferring to cake plate.

This is a delicious and moist cake that gets better a day after baking.

Submitted by: Robin Rigney
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Reviews: 2
Jun 4, 3:39 PM
Joice burwell (Massachusetts) says:
Dec 16, 12:00 PM
Tonya Dudley says:

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