Recipe of the Week - Coconut Pound Cake

Coconut Pound Cake

From the kitchen of Donna Fuller

3 sticks butter or margarine

3 c. sugar

6 eggs

8 oz. sour cream

1/4 tsp. salt

1/4 tsp. soda

1 1/2 c. coconut

1 tsp. vanilla or lemon extract

Have eggs, coconut and butter at room temperature to avoid cake failure. Preheat oven to 300. Grease and flour tube pan. Using electric mixer, cream sugar and butter well. Add eggs one at a time; mix well after each. Add sour cream. Add flour, salt and soda. Mix well. Fold in coconut. Pour into pan. Bake about 1 hour (will be golden brown on top). Cool about 5 to 10 minutes. Invert on cake plate. Cool. Cover with foil.

It’s better after sitting a few days.

Enjoy!

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Sour Cream Pound Cake

From the kitchen of Dorris Mounce

1/2 lb. butter or margarine

3 c. sugar

6 eggs

3 c. flour, sifted 3 times

1/8 tsp. salt

1 8-oz. sour cream w/

1/4 tsp. soda added

1 tsp. vanilla

Optional: 1/2 tsp. almond or lemon

Separate eggs and beat very, very stiffly until stiff.

Remember to pick up from bottom. Add 1/2 c. sugar.

Beat egg yolks.

Cream butter and sugar. Add beaten yolks. Slowly add sour cream and flour alternately, ending w/flour.

Fold in whites and vanilla.

Bake for 1 1/4 to 1 1/2 hours in 300 degree oven.

Turn out immediately and leave uncovered until cool. Freezes well.

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Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 4 on 12/29/2010