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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sarah Younger
  • 2 sticks butter
  • 3 cups sugar
  • 6 eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. butternut extract
  • 1 tsp lemon extract
  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup sour cream
Cream butter and sugar until well mixed. Add eggs one at a time, beating after each addition. Beat in extracts.
Sift dry ingredients together. Beat half the flour mixture into the butter mixture, then half the sour cream, then the rest of flour mixture, then rest of sour cream. Beat on medium speed for 2 minutes.
Place cake in cold oven. Set oven temperature to 350 degrees. Bake cake for 1 1/2 hours, or until brown and a toothpick inserted comes out clean.
Best eaten the next day.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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