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Recipes - and - RecipesThis is a cake I serve to guests for evening coffee...alot, and it always gets rave reviews. It's delicious, moist and slices like a dream. Serve with a dollop of whipped cream on the side and sprinkle with a few berries. In winter, I drizzle a tablespoonful of homemade Apricot Syrup over the slice/w the obligatory dollop of whipped cream of course.
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 teaspoons pure lemon extract
3 cups sugar
6 eggs
1 cup sour cream
1 1/2 cups blueberries (Frozen is fine)
Grease and flour Bundt or tube pan. In medium bowl, sift flour, soda and salt. In large mixing bowl, cream margarine; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition and 2 to 3 minutes after last addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Gently stir in blueberries. Pour into prepared pan and bake at 350 degrees for 70 to 80 minutes.(More at this altitude. Test with toothpick.) Let cool for 20 minutes in the pan, then invert onto a rack to cool completely. Serves at least 14.
Carol C
Grouse Ridge B&B
In the Gold Canyon Highlands,
Rock Creek, BC
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