Pecan Sour Cream Pound Cake

By augusj

Ingredients

• 2 tbsp chopped Pecans
• 1-1/2 cups Cake Flour
• 1/4 tsp Salt
• 1/8 tsp Baking Soda
• 1/2 cup Unsalted Butter
• 1-1/2 cups White Sugar
• 3 Eggs
• 1/2 tsp Vanilla Extract
• 1/2 cup Sour Cream
• 1/2 cup Confectioner's Sugar
• 1 tbsp & 1-1/2 tsp Orange Juice.

Details

Servings 6

Preparation

Step 1

Preheat oven to 300 degrees. Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on the bottom of pan; set aside.

Sift together flour, salt and baking soda into a medium bowl; set aside.

In a large bowl mix 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 prepared pan.

Bake in the preheated oven for 75-90 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 and cool completely.

To prepare the glaze: In a small bown, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.