Pecan Pound Cake
Contribute to your family's Thanksgiving dinner with this rich cake that is sure to make everyone proud of you!
Yield
1 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 2 | cups |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 3 | cups |
cake flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | cup |
yogurt, plain
plain, or sour cream |
|
| 2-4 | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
|
|
| 6 | large |
eggs
separated |
|
| 7.1E+2 | ml |
cake flour
|
|
| 1.3 | ml |
baking soda
|
|
| 237 | ml |
yogurt, plain
plain, or sour cream |
|
|
pecans
chopped |
|
Directions
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about ¼ cup flour. Combine remaining flour and soda. Add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter.
Spoon batter into a greased and floured 10 inch tube pan or Bundt pan. Bake at 300℉ (150℃) for 1½ hours. Cool 15 minutes before removing from pan.
