Pecan pound cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter (or marg.); softened |
| 2 | cups | Sugar |
| 6 | Eggs; separated | |
| 3 | cups | Cake flour |
| ¼ | teaspoon | Soda |
| 1 | cup | Yogurt, plain; or sour cream |
| 2 | cups | Pecans; chopped to 4 cups |
Directions
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.