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Pecan Sour Cream Pound Cake Recipe

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This recipe for Pecan Sour Cream Pound Cake, by , is from The Beaston Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gay Beaston
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. chopped pecans
3 c. cake flour
1/2 teaspoon salt
1/4 tsp. baking soda
1 c. unsalted butter
3 c. sugar
6 eggs
1 tsp. vanilla extract
1 c. sour cream

1 cup confectioners' sugar
3 tablespoons orange juice
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven o 300F. 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. Beast in eggs on at a time, than 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 cook 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.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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