Pecan Sour Cream Pound Cake Best Family Recipes

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Pecan Sour Cream Pound Cake

"I gained first area with this cake on the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier version, you may alternative 1 cup of the flour with 1 cup of ground pecans."

Ingredients :

1/four cup chopped pecans
three cups cake flour
1/2 teaspoon salt
1/four teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup bitter cream
1 cup confectioners' sugar
three tablespoons orange juice
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 2H20M

Preheat oven to three hundred ranges F (a hundred and fifty stages C). Grease and flour a ten inch Bundt or tube pan. Sprinkle pecans on backside of pan; set apart. Sift together flour, salt, and baking soda into a medium bowl; set aside.
In a massive bowl, cream butter and white sugar until light and fluffy. Beat in eggs one after the other, then stir in vanilla. Add flour mixture alternately with bitter cream. Pour batter over pecans in prepared pan.
Bake within the preheated oven for 75 to 90 minutes, or till a toothpick inserted into the middle of the cake comes out easy. Let cool in pan for 20 mins, then flip out onto a twine rack and cool completely.
To prepare the glaze: In a small bowl, integrate confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake at the same time as still warm.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it lightly, and make easy-up less difficult.

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