This Pound Cake is my favorite. It’s probably because it’s the most calorie ridden cake on earth! Sometimes, you just have to enjoy each bite, then go for a long run. In this case, probably two long runs. I usually just make the pound cake, then top it with berries and Whipped Cream. This time, I decided to throw some berries into the batter. It’s quite delicious. This cake is also very good served with Caramelized Peaches. You can also put a scoop of ice cream on the top, and drizzle with Hot Fudge. However,the cake is delicious right out of the pan, without any toppings! Bake this cake in a large bundt pan, or 2 bread pans. I like glaze over the top, but you can also sprinkle the hot cake with Cinnamon and sugar, or confectioners sugar as well. If I do this again, I will probably just follow the initial recipe, because it will probably keep a little longer without the berries in the cake. With only two of us in this house, that’s important!
It’s great without the raspberries added as well.


The batter is fantabulous!

3 Cups Sugar
2 sticks of real butter
1/2 pint sour cream (1 cup)
5 eggs (add one at a time)
2 tsp. real vanilla
1/2 tsp. Almond Extract (opt)
3 cups Cake flour
* If you don’t have cake flour
Measure 3 cups of flour, and then remove 6 Tablespoons.
1/4 Tsp. soda
1 1/2 cups of Fresh or Frozen Raspberries (optional)Directions:

Cream butter and sour cream together until light and fluffy. Add sugar and cream again. Add 1 egg at a time beating well after each. Add vanilla & beat again. Add flour and soda and mix until well blended. Carefully fold in the berries. Grease and flour a bundt pan or 2 bread pans. Fill pans, tapping side to release any air bubbles. Bake for 1 hour and 25 minutes at 325 degrees or until done. While still warm drizzle the glaze over the top, or sprinkle with sugar. Slice and serve with more raspberries and Whipped Cream. Enjoy!

1 Cup Sifted Powdered Sugar
1/2 tsp. Vanilla
1 tablespoon milk or you can use lemon juice, orange juice instead of the milk. If you would like a Chocolate glaze use:
1 cup sifted powdered sugar
1/2 tsp. vanilla
1 tablespoon milk
1 to 2 tablespoons unsweetened cocoa powder to taste.