Sour Cream Pound Cake

This is another recipe that my mother made often (to sell and for us at home). It's not too sweet and realy good with coffee in the mornings or evenings. Although it's not a beautiful cake like her Italian Creme Cake, it's very good (one of my favorites).

Sour Cream Pound Cake:

1/2 pound butter

3 cups sugar

6 eggs

1/4 teaspoon soda

3 cups flour

1/2 pint sour cream

2 teaspoons vanilla

1/4 teaspoon salt

Cream sugar, eggs, and butter. Add remaining ingredients. Bake at 300 for approximately 1 1/2 hours in greased and floured Bundt pan.

This topping is listed on this recipe, but I can NEVER remember my mother having this sauce for this cake. (She was never a big fan of doing things in a double boiler..haha.) Sounds good though!!

Russian Sauce (Orange Fluffy Topping):

Mix together well in top of a double boiler:

3 eggs

1/2 cup sugar

1/3 to 1/2 cup orange (or lemon) juice. Cook over hot water, stirring constantly, until it thickens. Cool completely. Fold in 1 cup whipping cream, whipped stiff, 1/2 cup toasted chopped blanched almonds or fresh grated coconut.