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Categories:
butter white sugar eggs sour cream lemon juice flour baking powder salt nuts coconut baking cocoa cinnamon butter
Viewed: 55 - Published at: a year agoIngredients
- 1 cup butter or 1 cup margarine, softened
- 2 12 cups white sugar, divided
- 2 large eggs
- 2 cups sour cream
- 1 -2 teaspoon grated lemon, rind of
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 12 teaspoons baking powder
- 14 teaspoon salt
- 1 cup chopped nuts
- 12 cup sweetened flaked coconut
- 14 cup good-quality baking cocoa
- 1 teaspoon cinnamon
- 2 tablespoons butter or 2 tablespoons margarine, melted
Method
- Set oven to 350 degrees.
- Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
- In a large bowl, beat butter, 2 cups sugar and eggs until light and fluffy (about 5-6 minutes).
- Add in sour cream, lemon peel lemon juice; beat well until blended (about 2 minutes).
- Sift together flour, baking powder and salt; gradually add to the butter mixture, beating well until blended.
- In a bowl, stir together nuts, coconut, cocoa, remaining 1/4 cup sugar and cinnamon; stir in melted butter.
- Pour half of the cake into prepared baking pan; sprinkle with half the nut mixture.
- Carefully spread remaining batter over nut mixture.
- Top with remaining nut mixture.
- Bake for 1 hour or until cake tests done with a toothpick.
- Cool 10 minutes; remove to a wire rack to cool completely.
- Dust with powdered sugar if desired.
