Cherry Sour Cream Pound Cake (Guest Post - 9 by Tiffany)

Tiffany from My Crowded Kitchen is our ninth guest contributor in "Be My Guest With A Guest Post" . She has MCK for a year and a h...

Tiffany from My Crowded Kitchen is our ninth guest contributor in "Be My Guest With A Guest Post". She has MCK for a year and a half now and absolutely loves blogging and everything about it. It has given her a chance to connect and meet with so many wonderful new friends that she has never dreamed of reaching or knowing. She has friends all over the map. Over on her home page, she shares generation family recipes, concocted ones by yours truly and also adapted recipes. Every Friday she hosts Fabulous Friday where you can come and link up your family friendly recipes, DIY projects, party ideas, etc. You can also find family life with her "Five on Friday series" and from time to time venting sessions with "I Keeps It Real". She is a busy momma of five who loves life and is thankful for every breath she takes. She loves anything lemon and will do just about anything to get her chocolate fix. Ok, maybe not anything, but she did stand on her head for sure. The recipe that she is sharing with us today was adapted from a original pound cake recipe her grandmother gave her. Hope y'all like it!


Butter - Half cup(Salted, room temp)
Shortening - Half cup
Cherry Flavor - One-fourth teaspoon
Sugar - 2 cups
Eggs - 6(Separated)
Cake Flour - 3 cups
Baking Powder - One-fourth teaspoon
Baking Soda - One-fourth teaspoon
Sour Cream - 8 oz.
Dark Sweet Cherries - 12 oz. bag(frozen brought to room temperature)
Berry Medley - 12 oz. bag(frozen brought to room temperature)
Sugar - One-third cup
Fresh Whipped Cream/Store Brought Whipped Topping - As required


Preheat oven to 325 degrees F. confection setting.
In a standing mixer beat butter, shortening, sugar and cherry flavor until light and fluffy(about 10 minutes) scrapping down sides. Add egg yolks, beat well.
In a medium sized bowl, whisk together cake flour, baking soda and baking powder.
Alternately add sour cream and flour mixture to creamed mixture. Next, stir 12 oz bag in cherries.
Whip egg whites until stiff, fold eggs whites into batter.
Pour batter into a greased 9 inch tube pan and bake for 1 hour and 20 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
Gently mix together thawed berry melody with 1/3 cup sugar, let set for a few minutes so that sugar brings out the juices.
Top a slice of pound cake with sweet berry mixture and a dab of whipped topping. Enjoy!

Serving Options:

Cake can be frozen. You can cut the cake into sliced portion sizes and wrap individually with plastic wrap and stick in a freezer safe gallon sized Ziploc. Bring it to room temperature before serving.


Sour Cream Pound Cake 1372095677143432442

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