Pecan Pound Cake

1. 1

   Cream butter and sugar until light and fluffy.

2. 2

   Add egg yolks, one at a time, beating well after each addition.

3. 3

   Set aside about 1/3 cup flour.

4. 4

   Combine remaining sifted flour and soda; add to creamed mixture alternately with sour cream, beating well after each addition.

5. 5

   Fold in stiffly beaten egg whites.

6. 6

   Dredge pecans in reserved flour and fold into batter.

7. 7

   Spoon batter into a greased and floured 10-inch tube pan and bake at 300u00b0 for 1 1/2 hours.

8. 8

   Cool for 15 minutes before removing from pan.

No nutritional information available.

No additional tips available.