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Grandma's Sour Cream Pound Cake
Reviews:
November 12, 2006

Wow...what a moist and flavorful cake. I've been searching for a sour cream bundt cake recipe like my mom used to make and this is it. I made the following modifications after reading the reviews: Omitted the mace, added 1/4 teaspoon baking powder and increased vanilla to 2 teaspoons. Baked at 325 degrees on middle rack in my oven. Cake was done after 1 hr and 10 minutes. This is delicious plain or drizzled with vanilla glaze. I plan to use this for strawberry shortcakes in the spring and for trifle.

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