Sour Cream Pound Cake

with Raspberry Couli on Tables 1 and 9 Sour Cream Pound Cake


Pound Cake:

3 Cups Sugar

2 Stick Margarine

6 Eggs, Separated

3 Cups Flour, Sifted

1 Cup Sour Cream

1/2 Teaspoon Salt

1/4 Teaspoon Soda

1 Teaspoon Vanilla Extract

Raspberry Couli:

1 Cup Water

1 Cup Sugar

2 Cups Fresh Raspberries (or Frozen, thawed)


Pound Cake:

Sift flour and baking soda three times. Add 1/4 teaspoon salt to egg whites and beat until they form a peak. Cream margarine and sugar until light and fluffy. Add 1/4 teaspoon salt and vanilla. Add 1 egg yolk at a time beating well with each addition. Add flour alternately with sour cream. Fold in beaten egg whites. Bake in greased and floured 10 inch tube pan at 350 degrees F. for about 1 1/2 hours.

Raspberry Couli:

Bring one cup water and one cup sugar to boil in a saucepan.

Add two cups fresh raspberries (or frozen ones, thawed out,)

Cook over moderate heat 2 - 3 minutes.

Whisk with a wire whip until smooth and then refrigerate.