Sour Cream Pecan Pound Cake

6 large eggs; separated
3 cups granulated sugar
1 cup unsalted butter; at room temperature
3 cups all-purpose flour
½ teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
2 cups Pecan Valley Pecan Pieces1. Preheat oven to 325ºF.
2. In a large mixing bowl, beat whites till stiff and set aside.
3. In a medium mixing bowl, cut butter into sugar. Add egg yolks and beat a little.
4. 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. Fold in nuts. Pour batter into greased tube pan.
5. Bake in a preheated oven for approximately 90 minutes or until a wooden pick inserted in center comes out clean.

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