AUNT ELSIE’S SOUR CREAM CAKE
ELSIE SHIPP



1 cup sweet whipped butter
5 eggs
3 cups plain flour
½ tsp. vanilla
½ tsp. lemon extract or flavoring
2 cups chopped pecans
3 cups sugar
¼ tsp. baking soda
1 cup sour cream


In a mixer:
Cream the butter and add the sugar gradually until well blended
Add the eggs one at a time mixing well after each addition
Sift the flour and soda together and add to the creamed butter mixture in portions, alternating with the sour cream.
Add the flavorings and the pecans.

Pour batter into tube cake pan and bake for 1 ½ hours at 325 *

SAUCE:

Combine 2/3 cups sugar, with ¼ cup melted butter and 1/3 cup orange juice.
Mix until all sugar is dissolved and pour over hot cake