Convection Microwave Oven Cookbook

42
Sour Cream Pound Cake
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
1 cup margarine or butter, softened
4 eggs
1 teaspoon vanilla
2 cups dairy sour cream
½ cup sugar
¼ 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
½ 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
¾ cup margarine or butter, softened
1
½ cups sugar
3 eggs
2
½ teaspoons almond extract
3 cups all-purpose flour
1
½ teaspoons baking powder
1
½ teaspoons baking soda
¾ teaspoon salt
1
½ cups sour cream
¾ 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:
¾ cup powdered sugar
½ teaspoon almond extract
2 teaspoons warm water
¼ 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.