St Timothy’s Pound Cake



1 cup butter  (margarine)

2 cups sugar (or less?)

2 eggs

1 tsp baking pwd

2 cups flour

1 scant tsp salt

2/3 cup sour cream

chopped walnuts and, raisins or other dried fruit

Cream butter and sugar . Gradually add slightly beaten egg, alternately with the sifted dry ingredients. Add sour cream.

Stir in chopped walnuts, raisins and finely chopped candied orange peel, or desired fruits. Pour into a large loaf pan or a Bundt pan that is greased and floured. bake at 325 F  (170 C) for 45-50 minutes. Bake Bundt 55 minutes. Let cool before removing from the pan.

I used 3/4 of this recipe to make two small 100 yen shop sized pound cake loaf pans.

150 g butter

250-300 g sugar (scant 1 and 1/2 cups)

2 small eggs

1 and 1/2 cups flour

1 teas B. P.

1/2 teas salt

1/3 cup  for milk with 2 T white vinegar or lemon juice ( substitute sour cream)

Mix the same as above. I lined the bottom of the pan with waxed paper and do not grease the pan. Bake these smaller loaves (makes 2 ) at 170C (325F)for 40 (25?) minutes.


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