Sour Cream Pound Cake

• 3 cups flour
• 1/2 tsp. baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 2-1/4 cups sugar
• 1 tsp. vanilla
• 6 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pt. (2 cups) fresh raspberries
• 1 pt. (2 cups) fresh blueberries

1. Preheat oven to 325F.
2. Mix flour and baking soda until well blended; set aside.
3. Beat butter in large bowl with electric mixer on medium speed until creamy.
4. Gradually add sugar, beating until light and fluffy.
5. Blend in vanilla.
6. Add eggs, 1 at a time, mixing well after each addition.
7. Add flour mixture alternately with sour cream, beating until well blended after each addition.
8. Spoon into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
9. Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean.
10. Cool 10 minutes in pan on wire rack; remove from pan.
11. Cool completely on wire rack.
12. Serve topped with raspberries and blueberries.

flour, baking soda, butter, sugar, vanilla, eggs, s, fresh raspberries, fresh blueberries

Taken from www.kraftrecipes.com/recipes/sour-cream-pound-cake-57768.aspx (may not work)