Viking RDMOR206SS Convection Cookbook - Page 44

Sour Cream Pound Cake, Classic Cranberry Tea Cake

Get Viking RDMOR206SS PDF manuals and user guides View all Viking RDMOR206SS manuals
Add to My Manuals
Save this manual to your list of manuals

Page 44 highlights

Classic Cranberry Tea Cake 3/4 cup margarine or butter, softened 11/2 cups sugar 3 eggs 21/2 teaspoons almond extract 3 cups all-purpose flour 11/2 teaspoons baking powder 11/2 teaspoons baking soda 3/4 teaspoon salt 11/2 cups sour cream 3/4 cup canned whole berry cranberry sauce  Makes 16 servings Thoroughly grease and flour a 12-cup fluted bundt pan. With an electric mixer, beat margarine. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add extract. Sift dry ingredients together and add alternately with the sour cream. Fold in cranberries. Pour into prepared pan and bake on low rack on LOW MIX 35 to 45 minutes or until wooden pick inserted in center comes out clean. Allow to cool on counter 30 minutes. Turn out onto plate and allow to finish cooling before glazing. Glaze: 3/4 cup powdered sugar 1/2 teaspoon almond extract 2 teaspoons warm water 1/4 cup toasted sliced almonds Combine first 3 ingredients. Drizzle on cake and top with almonds. Per Serving: Calories: 350 Protein: 5 g. Carbohydrate: 48 g. Fat: 16 g. Cholesterol: 62 mg. Sodium: 360 mg. Sour Cream Pound Cake 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups sugar 1 cup margarine or butter, softened 4 eggs 1 teaspoon vanilla 2 cups dairy sour cream 1/2 cup sugar 1/4 cup finely chopped walnuts 2 tablespoons ground cinnamon  Makes 12 servings Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the margarine until light and fluffy. Add eggs, one at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. Combine 1/2 cup sugar, the nuts and cinnamon. Pour half the batter into well-greased 10-inch tube pan; sprinkle with half of filling. Repeat with remaining batter and filling. Bake 45 minutes on LOW MIX. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes to complete cooking. Cool 10 minutes; remove from pan. Cool completely on wire rack. Per Serving: Calories: 586 Protein: 8 g. Carbohydrate: 77 g. Fat: 28 g. Cholesterol: 109 mg. Sodium: 456 mg. 42

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
42
Sour Cream Pound Cake
4
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon baking soda
²
teaspoon salt
2
cups sugar
1
cup margarine or butter, softened
4
eggs
1
teaspoon vanilla
2
cups dairy sour cream
²
cup sugar
³
cup finely chopped walnuts
2
tablespoons ground cinnamon
Makes 12 servings
Mix flour, baking powder, baking soda and salt in medium
bowl. Set aside. Beat 2 cups sugar and the margarine until
light and fluffy. Add eggs, one at a time, beating well after
each. Mix in vanilla. Stir in flour mixture alternately with
sour cream, beating after each addition until smooth. Set
aside.
Combine
²
cup sugar, the nuts and cinnamon. Pour half the
batter into well-greased 10-inch tube pan; sprinkle with half
of filling. Repeat with remaining batter and filling.
Bake 45 minutes on LOW MIX. If wooden pick inserted in
center does not come out clean, let stand in oven a few min-
utes to complete cooking. Cool 10 minutes; remove from pan.
Cool completely on wire rack.
Per Serving:
Calories:
586
Protein:
8 g.
Carbohydrate:
77 g.
Fat:
28 g.
Cholesterol:
109 mg.
Sodium:
456 mg.
Classic Cranberry Tea Cake
±
cup margarine or butter, softened
1
²
cups sugar
3
eggs
2
²
teaspoons almond extract
3
cups all-purpose flour
1
²
teaspoons baking powder
1
²
teaspoons baking soda
±
teaspoon salt
1
²
cups sour cream
±
cup canned whole berry cranberry sauce
Makes 16 servings
°oroughly grease and flour a 12-cup fluted bundt pan. With
an electric mixer, beat margarine. Gradually add sugar and
beat until fluffy. Add eggs, one at a time, beating well after
each addition. Add extract.
Sift dry ingredients together and add alternately with the
sour cream. Fold in cranberries.
Pour into prepared pan and bake on low rack on LOW MIX
35 to 45 minutes or until wooden pick inserted in center
comes out clean. Allow to cool on counter 30 minutes. Turn
out onto plate and allow to finish cooling before glazing.
Glaze:
±
cup powdered sugar
²
teaspoon almond extract
2
teaspoons warm water
³
cup toasted sliced almonds
Combine first 3 ingredients. Drizzle on cake and top with
almonds.
Per Serving:
Calories:
350
Protein:
5 g.
Carbohydrate:
48 g.
Fat:
16 g.
Cholesterol:
62 mg.
Sodium:
360 mg.