Sour Cream Pound Cake

Ingredients

DiAnn Townley, Randolph County

½ cup Crisco

2 sticks butter

3 cups sugar

6 eggs

3 cups plain flour

1 (8 oz.) package sour cream

1 tsp. salt

¼ tsp. baking soda

1 tsp. vanilla flavoring

Preparation

Cream butter until light.  Add. Sugar.  Beat well after each addition.  Sift flour, then measure.  Add salt and baking soda.  Add flour alternately with sour cream.  Add flavoring.  Grease a 10 inch tube pan; flour lightly.  Pour mixture into pans.  Do not preheat oven.  Place in cold oven.  Bake 1 hour and 15 minutes at 300 degrees.  Then increase temperature to 325 degrees for 15 more minutes.