Pecan Sour Cream Pound Cake

By marlene

Ingredients

• 1/4 cup chopped pecans
• 3 cups cake flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup confectioners sugar
• 3 tbs orange juice
• 1 tsp vanilla extract

Preparation

Step 1

Preheat oven to 300*. Grease and flour a 10 inch bundt or tube pan. Sprinkle pecans on bottom of pan and set aside. Sift together flour, salt and baking soda into a medium bowl and set aside. In a large bowl cream sugar and butter 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 for 75 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 and cool completely. To prepare the glaze in a small bowl combine confectioners sugar, orange juice and 1 tsp vanilla. Drizzle over cake while still warm.