My great aunt's sour cream pound cake recipe is about to vanish forever

I was going through a box of my mom's old stuff last month and found a handwritten card for a sour cream pound cake from my great aunt Betty. The thing is, I remember this cake from family reunions in the 90s, but no one has made it in at least twenty years. The recipe is a total relic: it calls for a full pound of butter, a dozen eggs, and a pint of sour cream, and it's baked in a cold oven that you then turn on. My mom said they stopped making it because it was 'too rich' and took forever, but I tried it last week and it's incredible. The texture is like nothing you can buy now. I think a whole generation of these dense, old school cakes got lost when everyone wanted lighter, faster desserts. Has anyone else tried to bring back a recipe that's basically a time capsule of ingredients and methods?

2 comments

2 Comments

grant74818d ago

Wait you bake it in a cold oven and then turn it on... that's wild. Never heard of that method before.

allen.ruby18d ago

Works for cheesecakes too, prevents cracks.