Sour Cream Pound Cake

March 21, 2008
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This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

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German Chocolate Glaze

February 7, 2008
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When you don’t want to ice a cake, glaze it. SAM

4 ounces German sweet chocolate
1 tablespoon shortening
1/4 cup water
1 cup confectioner’s sugar
Dash of salt
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

In the top of a double boiler over simmering water, melt the chocolate and shortening. Add the water. In a small bowl, combine the sugar and salt and gradually stir into the chocolate mixture, blending well. Stir in the vanilla and walnuts. Pour over the cooled German Chocolate Pound Cake.
Makes 1 1/2 cups or enough for one 9-inch stem cake.


German Chocolate Pound Cake

February 7, 2008
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Great for a groom’s cake or a special birthday or a picnic in the park! SAM

4 ounces German sweet chocolate
2 cups granulated sugar
1 cup shortening
4 eggs
2 teaspoons vanilla extract
2 teaspoons crème de cacao
1 cup buttermilk
3 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup finely chopped walnuts
German Chocolate Glaze (recipe tomorrow)

Preheat the oven to 300 degrees F. Grease and flour a 9-inch stem pan and set aside. In the top of a double boiler over simmering water or in the microwave, melt the chocolate and set aside. With an electric mixer on medium speed, cream the sugar and shortening until light and fluffy. Add the eggs, vanilla, crème de cacao, and buttermilk, beating until well blended. In another bowl, combine the flour, baking soda, and salt and add to the sugar mixture, beating until well blended. Add the chocolate and beat until smooth. Stir in the walnuts by hand. Pour the batter into the prepared pan and bake for 1 1/2 hours. Cool in the pan for 10 minutes, remove, and place the cake under a tightly fitting cover until it is completely cooled. Glaze with German Chocolate Glaze.
Makes 16 servings.


Sour Cream Spice Cake

January 12, 2008
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An easy loaf cake full of spice and zest. It’s really lovely. SAM

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cardamon
1/2 teaspoon ground allspice
2 tablespoons orange zest
1 tablespoon lemon zest
1/2 cup butter (1 stick)
1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1 (8-ounce) carton sour cream (1 cup)
1 cup chopped walnuts
Lemon Butter Icing (recipe follows)

Preheat the oven to 350 degreesF. Grease and flour a 9 x 5-inch loaf pan and set aside. In a medium bowl, combine the flour, baking powder, baking soda, cardamon, and allspice. Stir in the orange and lemon zest. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Beating at a low speed, add the flour mixture alternately with the sour cream, beginning and ending with flour. Remove the beaters and stir in the walnuts by hand. Pour the batter into the prepared pan and bake for 1 hour. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely on the wire rack. Ice with Lemon Butter Icing.
Makes 8 servings.


Fresh Apple Cake

September 28, 2007

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This is Emily’s favorite stir-together cake. It’s so rich and moist and so full of tangy apples, you can eat it for breakfast. Wrap it in foil and store it in the fridge—if you have any left over. It’s even better the second day. Double it, if you like, and bake it in a bundt or stem pan for 1 1/2 hours. SAM

1 egg, lightly beaten
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2/3 cup vegetable oil or olive oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups chopped tart fresh apples (2 medium apples)
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract

Pre-heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan and set aside. In a large bowl, combine the egg, sugars, and oil, beating with a whisk until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, and ginger and add to the egg mixture alternately with the apples by thirds. The batter will be very stiff. Stir in the nuts and vanilla and spoon into the prepared loaf pan. Bake for 1 hour. Cool in the pan on a wire rack for 15 minutes before turning out onto a plate.
Makes 8 servings.