Recipe by Nova Scotia Cook
This recipe was taken from the Jan/Feb 2006 issue of Saltscapes (Canada's east coast magazine). A lady from New Minas, Nova Scotia won third prize in the magazine's 5th annual recipe contest for this cake. Depending on just how tart I want the glaze and if I want more of it, I sometimes double or even triple it.
Top Review by Debbb
Incredibly rich & moist cake! I made this cake for a co-worker's birthday & unfortunately, ran out of time to make the glaze. But, I'm sure I'll be trying this again soon with the glaze.
- 236.59 ml butter, softened
- 709.77 ml granulated sugar
- 6 eggs
- 709.77 ml all-purpose flour
- 1.23 ml baking soda
- 1.23 ml baking powder
- 9.85 ml vanilla
- 236.59 ml sour cream
- 177.44 ml icing sugar
- 1 lemon, juice of
Directions See How It's Made
- In a large bowl, cream butter until light and fluffy.
- Gradually add sugar, beating well. Add eggs, one at a time, beating well after each one.
- Sift together flour, baking soda and baking powder; stir dry ingredients into creamed mixture alternately with vanilla and sour cream. Do not over beat.
- Pour batter into a greased and floured 10 inch tube pan, and bake at 350 degrees for 1 hour and 30 minutes. Do not open oven door during baking time.
- Test the cake for doneness. It should be lightly browned, and a cake tester inserted in centre should come out clean. If cake isn't done, bake for another 15 minutes. Test again.
- Let cake cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- Combine glaze ingredients and paint on cake with a pastry brush. (As I tend to make more glaze than called for I simply spoon it on the cake and let in drizzle down the top).