Cake Anyone?

Not everyone loves pie around the holidays (which is hard to imagine, I know).  Dave likes some pies...that aren't slimey, as he puts it :D  I looove just about any pie.  Though I have to ease up with the Pumpkin pie because it gives me gas. 

Anyway, I made this cake in October for a small gathering of people after my brother's wedding ceremony.  I've never been big on homemade cakes (I mean, I like them but I can't make one).  I think it's hard to make a homemade cake that doesn't seem dry.

Anyway, I ripped this awesome recipe for a pound cake from the Food Network.  If you know who Paula Deen is, you know her recipes are pretty rich.  I think that's why this cake is so good.  It's a pretty versatile cake that actually, doesn't require icing.  You could top it with fruit or just a serving of sorbet or regular 'ol vanilla ice cream.  I think it should be sufficient for up to 15 people, maybe more.  It's so rich that many folks will find one piece enough.

Ingredients

• 1/2 pound (2 sticks) butter, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 3 cups sugar
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 6 eggs
• 1/2 teaspoon orange extract
• 1/2 teaspoon almond extract
• Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to make into a wedding cake.

Directions

Preheat oven to 325 degrees F.

Butter and flour a tube pan and set aside. In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

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