Title

Sour Cream Pound Cake / Oatmeal Cake Broiled Frosting

Subject

sugar

butter

margarine

oleo

eggs

flour

salt

baking soda

sour cream

vanilla extract

almond extract

evaporated milk

canned milk

brown sugar

nuts

coconut

Description

Cake - Angel Food Pan

3C sugar
1 oleo
6 eggs
3 c flour
1/4 teas salt
1/4 teas soda
1C sour Cream
1 teas van or almond
Cream b & sugar Add one egg
at time gradually add flour s & s

Back:
alter with Cream add flav.
bake 250 2 1/2 hours.

Frosting for -
Oatmeal Cake -

1 stick oleo 1 1/2 tbs.
Canned milk
1C brown sugar
Cook 1 min

1/2 cup nuts & coconut pour over
hot cake return to oven for 5 min.

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# Sour Cream Pound Cake
*(Baked in Angel Food/Tube Pan)*

## Ingredients

- 3 cups sugar
- 1 cup butter or margarine (oleo)
- 6 eggs
- 3 cups flour
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla or almond extract

## Instructions

1. Cream butter and sugar together until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift together flour, salt, and baking soda.
4. Add flour mixture alternately with sour cream, beginning and ending with flour.
5. Stir in vanilla or almond extract.
6. Pour into a greased and floured angel food/tube pan.
7. Bake at 250°F for 2½ hours.

## Editor's Notes

- **250°F for 2½ hours** is unusually low and long but correct for this style of dense pound cake — low and slow prevents cracking and produces an exceptionally moist crumb.
- **"alter with Cream"** on back of card = "alternate with sour cream" — classic pound cake technique.
- **Almond extract** would pair particularly well with the oatmeal cake frosting below if both recipes were served together.

---

# Oatmeal Cake Broiled Frosting

## Ingredients

- 1 stick butter or margarine (oleo)
- 1½ Tbsp evaporated milk (canned milk)
- 1 cup brown sugar
- ½ cup chopped nuts
- ½ cup coconut

## Instructions

1. Combine butter, evaporated milk, and brown sugar in a saucepan.
2. Cook over medium heat for 1 minute, stirring constantly.
3. Stir in nuts and coconut.
4. Pour over hot cake immediately after baking.
5. Return cake to oven for 5 minutes until topping is bubbly and golden.

## Editor's Notes

- **"1½ Tbsp canned milk"** is a very small quantity; some versions of this frosting use up to ¼ cup. The 1½ Tbsp may be a transcription error or the author's preference for a drier topping.
- **Classic broiled coconut-pecan frosting** of the mid-century era, identical in technique to German Chocolate Cake frosting of the same period.
- Both recipes appear on the same card with no clear separation — likely added as a convenience note rather than indicating the two recipes are used together.

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0004-20260522-0077

Coverage

Florida, US