How To make Sour Cream Cocktail Cake
1/4 c Butter or margarine
1 c Sugar
3 Eggs
2 1/2 c Sifted all-purpose flour
1 1/2 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1 c Dairy sour cream
16 oz Canned fruit cocktail;
-drained Heat oven to 350. Grease and flour a 9" square pan. (I use the 13" x 9" size) In mixing bowl, cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking soda, cinnamon, salt, nutmeg and cloves. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Fold in the fruit cocktail and turn into pan. Bake 45 - 50 minutes. Cool in pan on a wire rack for about 5 minutes. Serve with sweetened whipped cream, if desired.JM -----
How To make Sour Cream Cocktail Cake's Videos
Blueberry Sour Cream Coffee Cake
This is an amazing coffee cake with a crisp like crust outside texture and a soft moist tender inside. Blueberries and pecans make this a great treat. And it is so easy to make.
BLUEBERRY SOUR CREAM COFFEE CAKE
1 cup butter, softened
2 1/2 cups raw sugar (divided)
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 pinch sea salt
2 cups flour
1 teaspoon baking powder
1 cup blueberries (fresh or frozen)
1 tablespoon cinnamon
1/3 chopped pecans
Preheat oven to 350°. Grease a bundt pan. Set aside.
Combine butter and 2 cups sugar. Mix well.
Add eggs and sour cream, mix well.
Add vanilla and salt.Mix well.
Combine flour and baking powder. Mix well.
Add flour mixture to butter mixture. Mix until just combine.
Sprinkle blueberries with a light dusting of flour. Mix.
Add blueberries to better. Mix until just combined.
Spoon 1/3 - 1/2 the thick batter into prepared pan.
Combine 1/2 cup sugar, pecans and cinnamon. Mix will.
Sprinkle pecans mixture over top of the batter that is in the pan.
Spoon rest of batter over the pecan mixture.
Bake for for 75 - 90 minutes, until a cake tester inserted into the middle of the cake comes out clean.
Let cool a few minutes before remove from pan and finishing cooling on wire rack.
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Greg's Kitchen - Trina's Sour Cream Pound Cake
Welcome to Gregs Kitchen / Greg Kantner
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Trina's Sour Cream Pound Cake
Y’all, this is one recipe I’ll always treasure. My dear friend Trina shared it with me on my first visit with her. I learned so much from her in the short time that I got to know her. She was one amazing lady. Southern to the core and with a bit of orneriness too. She said it was her mothers recipe and that her mom made this pound cake all the time and it was a family favorite. So I am sharing it here with you in hopes it becomes a family favorite of yours too.
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So here ya go.
Ingredients:
2 sticks of butter at room temperature
3 cups sugar
1 cup sour cream
1 teaspoon vanilla
3 cups flour (all purpose)
1/4 teaspoon baking soda
6 large eggs
Preheat oven to 325°F
Cream together the sugar and butter
In separate bowl sift flour and baking soda
Add sour cream and vanilla to sugar/butter mixture and bring together.
Now add the flour and eggs by alternating. Start and end with flour.
Prepare tube pan will grease and flour (or baking spray as I did)
Pour batter into prepared baking dish.
Bake for 75-85 minutes in preheated oven.
At about 75 minutes start checking for doneness with a tooth pick.
When done, remove from oven and let cool 30 minutes in tube pan.
Invert on cooking rack or plate and let come to room temperature.
Serve with whipped cream and berries.
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Ideas of what I use:
Greg Kantner / Greg's Kitchen
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Quick And Easy Sour Cream Fruit Dessert Recipe ||
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Recipe Sour Cream Mocha Cake
Recipe - Sour Cream Mocha Cake
INGREDIENTS:
●2 cups semisweet chocolate chips
●1/2 cup sour cream, room temperature
●1/2 cup vegetable oil
●2 eggs
●2 cups white sugar
●1 1/2 cups all-purpose flour
●3/4 teaspoon baking soda
●1/2 teaspoon salt
●2 tablespoons instant coffee powder
●1 cup warm water
●1/2 cup chopped walnuts
1936 SOUR CREAM Raisin Cake
1936 Sour Cream Raisin Cake - Welcome Friends! Welcome to another Sunday morning and our old cook book show. Today we're going to do another recipe out of the Walsh County cookbook, published in 1936. This is from Walsh County Grafton North Dakota and today we're going to do a sour cream raisin cake. I really like sour cream cakes they get all of their fat from the sour cream, they're usually really moist and have a nice texture.
Ingredients:
250 mL (1 cup) sour cream
250 mL (1 cup) white sugar
2 egg yolks beaten
500 mL (2 cups) flour
5 mL (1 tsp) soda
2 mL (½ tsp) salt
5 mL (1 tsp) cinnamon
5 mL (1 tsp) nutmeg
2 mL (½ tsp) vanilla
250 mL (1 cup) raisins, ground fine
2 egg whites, stiffly beaten
Method:
Pre heat oven to 180ºC (350ºF)
Mix sugar and sour cream into beaten egg yolks.
Stir in soda, salt, and spices.
Mix in the flour, add raisins and food in stiffly beaten egg whites.
Scrape into a greased 9x9” cake pan.
Bake for 25-35 minutes or until a tester just comes out barely clean.
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Sour Cream Rum Raisin Cake
Rum Raisin Sour Cream Cake
Soak 2/3 cup raisins overnight covered with 1/4 cup of dark rum ( blackstrap rum is better…more flavorful) Raisins should absorb the rum…about a tablespoon will not be absorbed (but will be added to cake batter)
Cream: 1 tsp rum extract, 3 large eggs, ½ cup sour cream, 1 ½ cup sugar, ½ cup soft butter @ ½ cup butter flavored Crisco, ½ tsp of baking powder…..Beat until light and creamy..about 5 minutes
Add: 1 ½ cup flour…beat more..
Fold in the raisins soaked in rum(and the remaining tablespoon of rum)
Pour into greased (cake pan will do instead of bundt pan if you wish).
Bake 350 degrees for 40-45 minutes (until toothpick comes out clean)
Frosting: ½ stick soft butter, ½ block of soft cream cheese, ½ tsp rum extract, 2-3 cups confection sugar, half and half…keep tasting until you like it…