pecan sour cream pound cake
categories:  Cake | Desserts   

Prepared: 2005-08-20

Ingredients:

• 1/4 cup chopped pecans
• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
  
  
• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract

Preparation:

• 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.
• 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.
• 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.

makes 12 servings @ 597 calories per serving