Recipe - Orange Sour Cream Cake

One half cup Butter, at room temperature
Three fourths cup Sugar
2 Eggs
1 teaspoon Orange extract
1 tablespoon Grated orange peel
1 cup Flour
One fourth teaspoon Salt
1 teaspoon Baking powder
One half teaspoon Baking soda
One half cup Sour cream

Beat but tter and sugar together in
: large mixing bowl. Add
: eggs, 1 at a me, beat ting until light, at least 2
: minutes. Add orange extract
: and peel d blend.

In another bowl, stir together flour, salt, baking powder and baking soda.
Add to butteregg mixture little at a time, alternating with sour cream,
and beat until wellmixed. Pour batter into greased and lightly floured
8x5inch loaf pan or 7 1/2inch diameter souffle dish 2 One half inches deep.
Bake at 325 degrees about 40 minutes. Begin checking doneness at 30 minutes
by inserting toothpick into center of cake. If toothpick comes out with few
damp crumbs, cake is done. Remove from oven, let rest 5 minutes and turn
out onto rack to cool. Makes 16 servings. Each serving contains about: 138
calories; 134 mg sodium; 45 mg cholesterol; 8 grams fat; 15 grams
carbohydrates; 2 grams protein; 0.02 gram fiber.

Recipe by: Gail's Recipe Swap Posted to MCRecipe Digest V1 #638 by marge
rottinger marger@carroll.com on Jun 08, 1997