Thanks for the hint about the food processor. Do you combine the ingredients in the same order? And--can anybody supply appropriate instructions for baking this cake at 5,000 feet. I've had dubious results in the past with pound cakes at this altitude. I'm with Beverly on the sour cream/buttermilk routine. Either ingredient makes a better cake than plain milk. I'm not a retired pastry chef but I have been baking for 60 years now.....

• Reply