pecan sour cream pound cake

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 20 mins


• 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.
• 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.
• 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 a wire rack and cool completely.
• to prepare the glaze: in a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. drizzle over cake while still warm.