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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 24 |
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this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers! Ingredients:
1/2 cup butter, softened |
3 cups sugar |
1 tablespoon fresh lemon juice |
6 large eggs |
8 ounces sour cream |
1/4 teaspoon baking soda |
3 cups cake flour |
1/2 teaspoon salt |
1 teaspoon almond extract |
1 teaspoon vanilla |
2 1/2 cups sugar |
1 large egg, beaten |
1/2 cup butter, softened |
3/4 cup evaporated milk |
1 teaspoon vanilla |
1/4 teaspoon almond extract |
1 dash salt |
chopped pecans |
Directions:
1. cream butter, add sugar and fresh lemon juice.
2. cream until light and fluffy -
3. add eggs, one at a time, mixing well after each addition.
4. combine baking soda to sour cream; sift flour twice with salt.
5. turn mixer onto low speed and alternately add sour cream and flour to batter.
6. add flavorings -
7. pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
8. to prepare icing:.
9. in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk -
10. put on low fire and let come to a slow boil -
11. in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
12. add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
13. you must cook this slowly to prevent the milk from scorching.
14. remove from fire and let cool slightly.; then add salt and flavorings.
15. beat until icing reaches a spreading consistency.
16. ice on cooled cake.
17. sprinkle top with chopped pecans.
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