Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Kathy Roberts, Little Rock, Arkansas
Recipe by Southern Living December 2004

Gallery

Recipe Summary

prep:
20 mins
bake:
1 hr 40 mins
total:
2 hrs
Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Add extracts, beating just until blended.

    Advertisement
  • Add flour to butter mixture alternately with sour cream, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup tube pan.

  • Bake at 325° for 1 hour and 40 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Advertisement
Advertisement