Pecan Pound Cake

1 cup unsalted butter or margarine; softened
2 cups granulated sugar
6 eggs; separated
3 cups cake flour
¼ teaspoon soda
1 cup plain yogurt or sour cream
2 cups Pecan Valley Pecan Pieces1. Preheat oven to 300ºF.
2. In a large mixing bowl, 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.
3. Spoon batter into a greased a floured 10-inch tube pan or Bundt pan.
4. Bake in preheated oven 90 minutes or until toothpick inserted in center comes out clean.
5. Cool 15 minutes before removing from pan.

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