You can always count on a good friend to give you a good recipe.
My friend, Karen, comes from a long line of good cooks. Her grandmother was a great cook and her mom is “The Pie Lady”. She can whip up a Caramel Pie or a Coconut Cream Pie in the blink of an eye. She always has the ingredients on hand.
Karen has turned out like her mom in that respect. She’s a great cook. This is a recipe that she shared with me recently. It’s so easy, yet so delicious!
I’ve made this cake twice this week. I polished off most of the first one myself, but took the second one to my inlaws’ family get together. I had to get that evil thing out of the house! My hips have gotten wider just this week. I’m trying to low carb, I really am. I try to save my treat for that one-hour span, like the Carb Addict plan suggests, but it sure is hard with this treat around!
Karen prefers the cake ‘nekkid’, but I made an Orange Glaze to pour over the warm cake. Most of it pooled up in the middle, but I just spooned that right out of the middle and onto my slice. Mmm-mmm, good.
Sour Cream Pound Cake
1 butter recipe yellow cake mix
1 half cup sugar
1 cup oil
1 cup sour cream
Mix well pour into bundt pan and bake at 325 until golden brown, 45-60 minutes.
Orange Glaze (optional)
1/4 cup orange juice
2 T butter, melted
1 1/2 cups powdered sugar
Mix together and pour over cooled cake.
Several years ago I had a chance
to go through Aunt Mary’s little recipe box. I copied down the recipes that I thought I might like to make and read through those that I remembered her making. There was Date Nut Cake, Chess Pie, Pecan Crisp Cookies and even a recipe on stationery sent from a friend along with a greeting and personal note. One that stood out to me was hid near the back of the box, with no name other than Cake. Not wanting it to get lost in my files I renamed it “Special Cake”.
Over the years, I’ve made Special Cake several times, usually during the summer to go with strawberries and fresh whipped cream. My oldest daughter happens to love Strawberry Shortcake.
I made it again this weekend and decided to use my new bundt pan (can you call it a pan if it’s ceramic?) from Williams-Sonoma that was a gift from my dear youngest brother.
My cake wanted to stick a little and didn’t brown as well as the one on the cake pan lable, even after baking for 45 minutes. I took a slice of it and cubed it up for Strawberry Shortcake Trifle.
Don’t you just love spring? Spring brings us those delicious little red bits of delectable fruit we call strawberries. Aunt Mary brought me a Special Cake recipe to use with that delicious fruit, along with many wonderful memories.
Happy Spring and happy Strawberry Shortcake Season!
Read more about Aunt Mary’s life and recipes
Posted in Aunt Mary's Recipes, Culinary Creations (High Carb), Desserts, Recipes
Tagged baked, bundt, cake, dessert, eggs, homemade, oven, recipe, shortcake, special, strawberry, sweet, trifle, Williams-Sonoma, yellow