| 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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