The Cookbook


Friday, August 27, 2010


Raspberry Nut Pound Cake

Cream together:

1 C. margarine, softened

1 ½ C. sugar

Add one at a time beating well after each addition:

4 eggs


1 T. flour

Sift together:

3 ¼ C. flour

1 tsp. salt

1 tsp. cream of tartar

½ tsp. baking soda

Blend together:

1 (12 oz.) jar or 1 C. seedless red or black raspberry jam or preserves (sometimes it’s hard to find seedless, the ones with seeds are fine but quite crunchy)(Red makes a more attractive cake than the black)

Add, blending well:

1 C. sour cream

Beginning and ending with dry ingredients, add dry ingredients to creamed mixture alternately with berry mixture.

Add, beating well:

2 tsp. vanilla

1 ½ T. wheat germ, if desired

Dredge in flour and fold in:

1 ½ C. pecans or walnuts

Spoon into greased and floured 10” tube pan or two 9x5x3 pans.

Bake in oven 325º for 1 hour and 15 minutes for tube pan or 1 hour for loaf pan.

Sally Starr, Dallas, TX 1990

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