Saturday, March 28, 2009

PORIES POUND CAKE



1 CUP BUTTER

3 CUPS SUGAR

6 EGGS

3 CUPS FLOUR

1/4 TEASPOON BAKING SODA

PINCH OF SALT

1 CUP SOUR CREAM

1 TEASPOON OF RUM Extract

1 TEASPOON ORANGE EXTRACT
2 TEASPOONS OF LEMON JUICE

1 TEASPOON VANILLA EXTRACT

1/2 Cup PEAR LIQUEUR( Mathilde Poires Liqueur is what I use)

Cream butter and add sugar a little at a time beating well. Add eggs one at a time,mixing well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour batter in a well greased and floured 10 inch bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 inutes or until cake tests done.


I love the delicate flavor of pears. Oh my Gosh, this cake is ao good!

Enjoy!

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