Pecan Sour Cream Pound Cake

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 594 Calories

Ingredients

• 6 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup sour cream
• ¼ cup chopped pecans
• 1 cup confectioners' sugar
• 1 cup unsalted butter
• 3 cups white sugar
• 3 tablespoons orange juice
• 3 cups cake flour

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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