Sandtorte

1 cup (2 sticks) soft butter
3 cups sugar
6 eggs
3 cups flour (Wondra, if you can find it)
1 cup (1/2 pint) sour cream
1/4 teaspoon baking powder
1 1/2 teaspoons vanilla

Preheat oven to 350 Degrees F.

In bowl of electric mixer, cream butter, and blend in sugar. Add eggs, one at a time, beating well after each addition. Blend in sour cream.

If using Wondra, or another pre-sifted flour, no need to sift. Just measure exactly three cups, then sprinkle the baking powder on top and mix it in gently; so, when you add the flour to the butter mixture, the baking powder will be distributed somewhat evenly. (If not using a pre-sifted flour, sift flour; measure; then sprinkle the baking powder on top and mix it gently into the flour.)

Add flour mixture in 4 or 5 parts to first mixture, blending well. Add vanilla. Pour batter into a buttered 9-inch tube pan, or Bundt pan.

Bake in 350 Degree F oven for about 1 hour 25 minutes, or until it tests done by inserting a wooden toothpick.

Let stand for 5 minutes; then invert on a cooling rack. When completely cooled wrap tightly in plastic wrap or foil and leave for about 24 hours at room temperature before slicing.

Source: Manchester Evening Herald