Ingrients & Directions


POUND CAKE
1 c Sweet butter
1 c Granulated sugar
5 md Eggs
2 c All-purpose flour
1 ts Ground ginger
1 ts Ground cinnamon
1 ts Ground cloves
1/2 ts Ground nutmeg
1 c Molasses
1/2 c Sour cream
Powdered sugar; sifted

-LEMON SAUCE-
2 tb Cornstarch
1 c Water
1 tb Butter
2 ts Lemon rind; grated
1/3 c Lemon juice

Cream butter and gradually add sugar, beating with an electric mixer at
medium speed until smooth. Add eggs, one at a time, beating after each
addition.

Combine flour, baking soda and spices. Set aside. Combine molasses and sour
cream. Add flour mixture to creamed mixture, alternating with molasses
mixture, beginning and ending with flour mixture. Mix just until blended
after each addition.

Grease and flour 10 inch Budnt pan. Pour batter into pan. Bake at 325
degrees for 1 hour until toothpick, inserted in center, comes out clean.
Cool in pan 15 minutes; remove from pan and let cool completely on wire
rack. Sift powdered sugar over cake. Serve with Lemon Sauce if desired.

Lemon Sauce: Combine sugar, constarch and water; stir until smooth. Cook
over medium heat, stirring until smooth and thickened. Add butter, lemon
rind and juice. Cook until heated through, stirring constantly. Makes 1 1/3
cups.

Yields
8 Servings

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