50+ Friends Club Cookbook -- Cakes and Frostings -- Pecan Sour Cream Pound Cake
50+ Friends Club Cookbook
Cakes and Frostings
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Pecan Sour Cream Pound Cake
From the Kitchen of: Pepper
Source:The Internet
| 1/4 | cup | pecans, finely chopped |
| 3 | cups | cake flour |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | baking soda |
| | | 1 cup Parkay margarine |
| 3 | cups | white sugar |
| 6 | | eggs |
| 1 | teaspoon | vanilla extract |
| 1 | cup | sour cream |
| | Glaze | |
| 1 | cup | confectioners sugar |
| 3 | tablespoons | orange juice |
| 1 | teaspoon | vanilla extract |
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch bundt or tube pan.
2. Sprinkle the finely chopped pecans on bottom of pan.
3. Sift flour, salt, and baking soda in bowl; set aside.
4. In a large bowl and using an electric mixer, cream margarine and white sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition. Add vanilla to the batter.
6. Add flour mixture alternately with sour cream into the batter.
7. Pour into prepared pan. Bake for 1 1/2 hours, or until tester comes out clean.
8. Cool for 20 minutes in pan. Loosen edges from sides of pan and remove.
9. Glaze with the following:
Combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
10. Variation: Substitute 1 cup of ground pecans for 1 cup of the flour.