Pecan Sour Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 12 |
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This is a thick yummy pound cake. Got the recipe from my grandmother. It's absolutly yummy! Amount Per Serving Calories: 597 cal Total Fat: 24 g Cholesterol: 156 mg Sodium: 168 mg Carbohydrates: 89. Read more .8 g Fiber: 0.9 g Protein: 7.1 g Ingredients:
1/4 c. chopped pecans |
3 c. cake flour |
1/2 tsp. salt |
1 c. unsalted butter |
1/4tsp baking soda |
3 c. white sugar |
6 eggs |
1 tsp vanilla extract |
1 c. sour cream |
glaze |
1 c. powdered sugar |
1 tbls milk |
1 tsp vanilla |
Directions:
1. 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. 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. 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.
4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
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