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Sour Cream Poundcake

Ingredients:

1 cup softened butter
2 3/4 cups sugar
6 eggs
3 cups sifted all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon lemon extract

Cooking Instructions:

Cream butter and sugar until lightly colored. Add eggs one at a time. Mix all dry ingredients in a second bowl. While mixing, alternately add half of the sour cream and then half the dry ingredients to the creamed butter, sugar and eggs. Beat until smooth. Mix in lemon extract.

Pour mixture into a buttered tube pan that has been lined with buttered wax paper on the bottom. Bake in a preheated 350 degree oven for about 1 hour.

Serve warm with more butter and your favorite jam.

Additional Comments:

To have a really moist poundcake, remove from oven while a toothpick comes out clean
from the sides, but comes out cover with cake batter in the middle.

BUTTERSCOTCH PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
One 12-oz package (2 cups) butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
Two 8-oz cans sliced pineapple, drained, reserving
3/4 cup juice
8 maraschino cherries
1 cup sugar
2 eggs

Cooking Instructions:

Mix dry ingredients, set aside. In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple and maraschino cherries in skillet.

In large bowl, combine sugar, remaining 1/2 cup butter and eggs and beat until creamy. Gradually beat in the flour mixture alternately with the pineapple juice. Stir in remaining morsels. Pour over pineapple.

Bake in preheated 350 degree oven for 35-40 minutes. Immediately invert onto serving plate.

OATMEAL CAKE

Ingredients:

1 1/4 cups boiling water
1 cup quick cooking oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
1/2 teaspoon salt (not with margarine)
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup nuts

Cooking Instructions:

Pour boiling water over oatmeal. Set aside until cool. Cream brown sugar, sugar, margarine and eggs. Stir in oatmeal. Mix in flour, soda, salt and cinnamon, Mix in vanilla and nuts. Bake at 350 degrees for 30 minutes in a 9 x 13 inch pan. Top with Oatmeal Cake Topping.

Additional Comments:

Top with OATMEAL CAKE TOPPING recipe in the frosting section. This cake tastes much like a German Chocolate cake and gets moister the 2nd day.

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