Halloween is now a quickly fading memory, the pumpkins have become pies and donuts, and young innocent turkeys are still roaming carefree not knowing what’s coming to them in just a couple of weeks. You can go cranberry picking getting ready for the imminent turkey apocalypse but lights in your kitchen don’t need to go out completely: there are still lots of fun things to do before the big Turkey Day. For example, you can sit at the kitchen table figuring out answers to these two existential baking questions:
- Can you make a cake using sour cream?
- What’s the best material for bakeware?
RussianRecipeBook has known the answer to the first question for a very long time. We’ve baked this cake many times before and it has never failed to impress. But this time around we’ve teamed up with the makers of silicone cake molds and got our answer to the second question. In fact the silicone bakeware distributor was so impressed, our recipe is now printed on the instructions sheet buyers receive with the bakeware set! Try it yourself and let us know what you think:
- 3 eggs
- 1 ½ cups sugar
- ½ cup butter (1 stick), softened
- 10 ½ ounces sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 cup raisins
- 2 ¼ cups flour
- Mix the sugar and eggs and whip lightly.
- Add the butter and sour cream, and mix until smooth.
- Add the vanilla extract and baking powder and mix.
- Add the flour, stirring until it’s thoroughly mixed. The dough should be thicker than pancake batter, but it should still flow freely.
- Add the raisins.
- Stir the batter, and pour it into the mold filling it evenly. Bake for approximately one hour at 350°F until a match or toothpick comes out dry.
- Let cool before taking the cake out of the mold.
- Dust with confectioners’ sugar before serving or use your favorite frosting.