Copycat Sara Lee Pound Cake Food

"SARA LEE" POUND CAKE - COPYCAT

Steps:

• Preheat oven to 325º.
• Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
• Add 1 egg and then a little flour, beating 2 minutes.
• Add 2nd egg and half of remaining flour and beat 2 minutes.
• Add sour cream, rest of flour and extracts, beating 2 minutes.
• Spread batter evenly in dish.
• Bake for 65 minutes or until tester comes out clean.
• Remove from dish. Slice 1/2" thick.
• Be sure to slice before freezing loaf.
• Thaw to use within 6 months.

SARA LEE CRUMB CAKE - COPYCAT

Steps:

• Mix sifted flour, sugar and margarine until crumbly.
• Set aside 1/2 cup of mixture.
• To the remaining crumb mixture add remaining ingredients as given above.
• Beat well with mixer on low speed.
• Spread evenly in a greased 8" square pan.
• unrinkle reserved crumbs over top and bake at 350 degrees for 40 minutes or until golden brown and a inserted toothpick comes out clean.
• Dust warm cake with powdered sugar before cutting.

SARA LEE POUND CAKE FRENCH TOAST COPYCAT

Steps:

• In medium bowl, whisk together eggs, cream or milk, extracts, cinnamon, nutmeg, and salt.
• Soak pound cake slices in the mixture, making sure all sides and top are saturated.
• Soak 5 minutes.
• Heat butter in large skillet over medium to medium high heat.
• Fry slices until golden brown, turning once.
• Dust with powdered sugar, top with either maple syrup (my favorite) or fresh fruit.
• Enjoy.

SARA-LEE-POUND-CAKE

Steps:

• Preheat oven to 325°F.
• Spray loaf pan.
• Mix all ingredients and put in pat at 325°F and bake about 1 hour or until inserted knife comes out clean.