Pecan-Sour Cream Pound Cake

This cake looks great from the photo in the cookbook (2nd picture)! Mom requested one. The recipe was taken from cookbook:  All Recipes Cookbook by Oxmoor House 2002 submitted by Carole Resnick on pg. 304. The recipe is below.

It turned out very nice (see first picture). There were some things I have and may tweak, such as the moisture level, if I made it again. I loved that there was not a lot of pecans in it. Give it a try and comment below on how yours turned out. Enjoy!

 

Pecan-Sour Scream Pound Cake

Prep Time: 30 minutes

Cake Time: 1 hour 30 minutues

Rating: 5 out of 5 stars

1/4 cup chopped pecans

3 cups cake flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter, softened

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

1 (8 ounce) container sour cream 

2 cups confectioner's sugar

3 tablespoons orange juice

1 teaspoon vanilla extract

1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).  Grease and flour a 10 inch tube pan. Sprinkle pecans in pan; set aside. Mix together flour, salt, and baking soda into a medium bowl; set aside.

2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in the prepared pan. 

3. Bake in the preheated oven for 80 to 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack.

4. In a small bowl, combine confectioners' sugar, orange juice, and 1 teaspoon vanilla. Drizzle over warm cake.

Yield: 12 servings