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Pecan Sour Cream Pound Cake Recipe

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This recipe for Pecan Sour Cream Pound Cake is from Our Family Cookbook, 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 tsp. salt
1/4 tsp. baking soda
1 c. unsalted butter
3 c. white sugar
6 eggs
1 tsp. vanilla
1 c. sour cream

Glaze:
1 c. confectioner's sugar
3 tbsp. orange juice
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 300. Grease and flour a 10" Bundt or tube pan. Sprinkle pecans on bottom of pan (if desired) and set aside.

Sift together flour, salt and baking soda into a medium bowl and 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 alternatively with sour cream. Pour batter over pecans in prepared pan.

Bake 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.

To prepare the glaze: In a small bowl, combine confectioner's sugar, orange juice and 1 tsp. vanilla. Drizzle over cake while still warm.

 

 

 

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