Pecan Pound Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
1 cup: Butter (or marg.), softened
2 cup: Sugar,
6: Eggs, separated
3 cup: Cake flour,
1/4 tsp: Soda,
1 cup: Yogurt, plain, or sour cream
2 cup: Pecans, chopped to 4 cups
Directions:
Cream butter and sugar until light and fluffy. Add egg yolks, one at
a time, beating well after each addition. Set aside about 1/4 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 a floured 10 inch tube pan or Bundt pan.
Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing
from pan.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by
Nancy Coleman.
Source from luhu.jp
a time, beating well after each addition. Set aside about 1/4 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 a floured 10 inch tube pan or Bundt pan.
Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing
from pan.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by
Nancy Coleman.
Source from luhu.jp