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    You are in: Home / Recipes / Sour Cream Cherry Cake Recipe
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    Sour Cream Cherry Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    BeckyMonster's Note:

    Well, there isn't any sour cream in this cake, I used lowfat yogurt instead, but the original recipe that I adapted did use it (Mennonite cookbook, Sour Cream cake). Use any fruit you like. I had lots of cherries.

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    Serves: 8-10



    Units: US | Metric


    1. 1
      Mix egg yolks, lemon rind and juice, sugar and yogurt together.
    2. 2
      Sift in flour, baking soda, salt and mix thoroughly.
    3. 3
      Mix in cherries or other fruit.
    4. 4
      Beat egg whites until stiff (if you can, great, otherwise a bit watery is fine) and mix inches.
    5. 5
      Pour into greased loaf pan
    6. 6
      Bake at 350 for 40-50 minutes.

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    Ratings & Reviews:

    • on March 31, 2009


      Hubby and I didn't like this but we think it didn't turn out like it was supposed to and this was probably because I subb'd too many things which would be my own fault. So here goes: I used full-fat yoghurt. I used self-raising flour, 2 tsp baking powder and reduced the salt (no baking soda). I used fresh mango and fresh pineapple instead of cherries. The texture was very stodgy (but light and fluffy at the same time - weird) and it tasted a bit sour. I fully accept that this could be my fault for subbing.

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    Nutritional Facts for Sour Cream Cherry Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 280.8
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.8 g
    Cholesterol 80.5 mg
    Sodium 347.3 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 1.2 g
    Sugars 33.3 g
    Protein 7.1 g

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