Directions:
- 1. 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.
- 2. 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.
- 3. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.31 Kcal (3028 kJ) | ||
| Calories from fat | 320.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.58g | 55% | |
|---|---|---|---|
| Cholesterol | 129.24mg | 43% | |
| Sodium | 461.57mg | 19% | |
| Potassium | 751.62mg | 16% | |
| Total Carbs | 93.44g | 31% | |
| Sugars | 51.59g | 206% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3mg | 17% | |
| Calcium | 72.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 394.01 Kcal (1650 kJ) | ||
| Calories from fat | 174.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.38g | 55% | |
|---|---|---|---|
| Cholesterol | 70.4mg | 43% | |
| Sodium | 251.43mg | 19% | |
| Potassium | 409.43mg | 16% | |
| Total Carbs | 50.9g | 31% | |
| Sugars | 28.1g | 206% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 5.28g | 19% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.6mg | 17% | |
| Calcium | 39.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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