Chanda's Sour Cream Pecan Poundcake
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 3 | cups |
sugar
|
|
| 1 | cup |
butter
|
|
| 3 | cups |
all-purpose flour
plain |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | small |
sour cream
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 7.1E+2 | ml |
all-purpose flour
plain |
|
| 2.5 | ml |
baking soda
|
|
| 1 | small |
sour cream
|
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
pecans
chopped |
|
Directions
Grease tube pan; preheat oven to 325℉ (160℃).
Set two sticks of butter aside to soften.
Separate eggs; beat whites until stiff and set aside.
Cut butter into sugar.
Add egg yolks and beat a little.
Measure flour; use a small amount to mix with nuts until they are well-floured.
Mix soda into flour. Stir flour into butter/sugar/egg mixture.
Add sour cream and vanilla. Can do all this with an electric mixer, but now use a spoon to fold in egg whites.
Fold in nuts and bake approximately 1½ hours until done.
