Chanda's sour cream pecan poundcake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Eggs, separated |
| 3 | cups | Sugar |
| 1 | cup | Butter |
| 3 | cups | Flour, plain |
| ½ | teaspoon | Baking soda |
| Sour cream (small carton) | ||
| 1 | teaspoon | Vanilla extract |
| 2 | cups | Pecans, chopped |
Directions
Grease tube pan; preheat oven to 325 degrees F. Set two sticks of butter aside to soften. Separate eggs; beat whites till 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.
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