A classic, and one of the few cakes I make from scratch. The 18-slice yield is an average - if you cut slim slices from this recipe baked in a classic big Bundt pan, you can get up to 24 slices.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Servings 18Slices
Author TMc
Equipment
12-cup Bundt or Tube Pan (OR two 9x5 loaf pans)
Mixer, bowl, spatula, baking spray, the usual
Ingredients
3CupsAll-purpose white flour(aerated but not sifted)
1/2tspBaking soda
2tspGround mace
1CupSoftened unsalted butter(two 8-ounce sticks)
3CupsWhite granulated sugar
6Large eggs
1CupSour cream(full fat)
1TBSPVanilla extract
1-1/2tspLemon extract
1-1/2tspAlmond extract
Instructions
Preheat oven to 325 degrees Fahrenheit
Mix flour, baking soda, and ground mace in a bowl or measuring cup
Cream butter and sugar in your mixer bowl until light and fluffy
Add eggs one at a time, mixing well after each
Add flavoring extracts, mix well
Add half the sour cream and half the flour mixture, mix well
Add the remaining sour cream and flour mixture, mix well
Spray Bundt or loaf pans thoroughly with baking spray
Bake at 325 for 1 hour and 10-20 minutes depending on your oven - do not open the oven for at least the first 40 minutes, and test with a skewer at around 1 hour and 5 minutes (if you use loaf pans, plan on it taking an hour, and test at 50 minutes)
When done, cool the cake pan on a cooling rack for 10 minutes, then up-end the cake onto a rack with parchment under it to prevent sticking
Let cool completely before storing in a cake keeper or freezing for future use
Notes
This cake is dense, moist, and lovely just plain. It’s also a fabulous delivery method for special treats as a base, such as:
Lightly toasted with nut butter smeared on top of a slice
Spread with softened cream cheese and the fruit or pepper jam of your choice
Strawberry shortcake (add strawberry sauce and whipped cream or Cool Whip) - this works well in slices or with the cake cubed up