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Chanda's Sour Cream Pecan PoundcakeRecipe : Chanda's Sour Cream Pecan Poundcake
Procedure :
6 lg Eggs, separated 3 c Sugar 1 c Butter 3 c Flour, plain 1/2 t Baking soda Sour cream (small carton) 1 t Vanilla extract 2 c Pecans, chopped Grease tube pan; preheat oven to 325 degrees F. Set two sticks of butter aside to soften. Separate eggs; beat whites till stiff and set aside. Cut butter into sugar. Add egg yolks and beat a little. Measure flour; use a small amount to mix with nuts until they are well-floured. Mix soda into flour. Stir flour into butter/sugar/egg mixture. Add sour cream and vanilla. Can do all this with an electric mixer, but now use a spoon to fold in egg whites. Fold in nuts and bake approximately 1 1/2 hours until done. |
