Pecan pound cake

Yield: 1 Cake

Measure Ingredient
1 cup Butter (or marg.); softened
2 cups Sugar
6 \N Eggs; separated
3 cups Cake flour
¼ teaspoon Soda
1 cup Yogurt, plain; or sour cream
2 cups Pecans; chopped to 4 cups

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about ¼ cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter.

Spoon batter into a greased a floured 10 inch tube pan or Bundt pan.

Bake at 300 degrees for 1-½ hours. Cool 15 minutes before removing from pan.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

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