PECAN SOUR CREAM POUND CAKE

INGREDIENTS

  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

NOTES

Prep: 30 mins Cook: 1 hr 30 mins Additional: 20 mins Total: 2 hrs 20 mins Servings: 12 Yield: 1 – 10-inch Bundt or tube pan