| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | *, The main co, Cakes | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Unsalted butter |
| 1 | c | Sugar |
| 2 | lg | Eggs |
| 1 | c | Nonfat sour cream |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1 | tb | Lemon zest; finely chopped |
| 1/2 | c | Cherry preserves |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter 2 8" square pan. In a large mixer bowl, beat butter with sugar until well combined. Add eggs one at a time and beat well. Add sour cream and mix thoroughly. In a small bowl mix together the flour, baking powder, baking soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff. Stir in vanilla, zest and cherry preserves. Spread batter in pans. Bake 20-30 mins, or until toothpick comes out clean. Makes 2 cakes Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 28, 1997
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