Comments on: Great Aunt Rose’s Pound Cake http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/ Need We Say More? Thu, 04 Dec 2008 17:37:31 +0000 http://wordpress.org/?v=2.0.4 by: Amy Casey http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/#comment-7137 Sun, 09 Dec 2007 15:07:34 +0000 http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/#comment-7137 Thanks for the comment Chris. As for the instructions, cream together the Imperial margarine and sugar. Then add the eggs, vanilla, and sour cream. Finally add in the flour, 1/2 teaspoon salt and baking soda. Watch the baking the last 10 - 15 minutes. If the cake is getting too browning, cover it with some foil. Allow cake to cool for 15 minutes then unmold. Good luck! Amy Thanks for the comment Chris. As for the instructions, cream together the Imperial margarine and sugar. Then add the eggs, vanilla, and sour cream. Finally add in the flour, 1/2 teaspoon salt and baking soda. Watch the baking the last 10 - 15 minutes. If the cake is getting too browning, cover it with some foil. Allow cake to cool for 15 minutes then unmold.

Good luck!

Amy

]]> by: Chris http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/#comment-7084 Fri, 07 Dec 2007 17:40:36 +0000 http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/#comment-7084 I love pound cake and am going to make this recipe. My only question is (since I don't make many cakes), do I just dump all the ingrediants together in a mixer? What are the instructions? Thanks! I love pound cake and am going to make this recipe. My only question is (since I don’t make many cakes), do I just dump all the ingrediants together in a mixer? What are the instructions? Thanks!

]]> by: KitchenNut http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/#comment-7082 Fri, 07 Dec 2007 16:26:43 +0000 http://justbaking.net/2007/12/07/great-aunt-roses-pound-cake/#comment-7082 Oh, I love it!! There is something so sincere, so authentic by the pan and recipe! I love the idea of passing on that tradition. Bravo. Oh, I love it!! There is something so sincere, so authentic by the pan and recipe! I love the idea of passing on that tradition. Bravo.

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