Name: Pecan Sour Cream Pound Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Chopped pecans - ¼ cup; Cake flour - 3 cups; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; Unsalted butter - 1 cup; White sugar - 3 cups; Eggs - 6; Vanilla extract - 1 teaspoon; Sour cream - 1 cup; Confectioners' sugar - 1 cup; Orange juice - 3 tablespoons; Vanilla extract - 1 teaspoon

Ingredients for - Pecan Sour Cream Pound Cake

1. Chopped pecans ¼ cup

2. Cake flour 3 cups

3. Salt ½ teaspoon

4. Baking soda ¼ teaspoon

5. Unsalted butter 1 cup

6. White sugar 3 cups

7. Eggs 6

8. Vanilla extract 1 teaspoon

9. Sour cream 1 cup

10. Confectioners' sugar 1 cup

11. Orange juice 3 tablespoons

12. Vanilla extract 1 teaspoon

How to cook deliciously - Pecan Sour Cream Pound Cake

1 . Stage

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

2 . Stage

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 prepared pan.

3 . Stage

Bake in the preheated oven 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.

4 . Stage

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