1st Lady Rosalyn Carters Sour Cream Pound Cake Food

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

SOUR CREAM POUND CAKE

Steps:

• Pre-heat oven for 30 minutes at 350 degrees.
• Grease bundt pan.
• Pour all the ingredients into a bowl and mix until fluffy.
• Bake for 40 minutes.

ROSALYN CARTER'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°F
• spray a 10 cup Bundt pan.
• Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended.
• Pour batter into pan and bake for 55 to 65 minutes.
• Cool 10 minutes on rack.