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Pecan Sour Cream Pound Cake Recipe

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This recipe for Pecan Sour Cream Pound Cake is from The Beaston Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 300ºF. 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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