Prep: 30 mins | Cook: 1hr 30mins | Additional: 20 mins | Total: 2 hrs 20 mins | Serving: 12 | Yield: 1- 10-inch Bundt or tube pan
If there is one traditional dessert recipe that I constantly go back to, it’s a pound cake. It has stood for a reason on the scale of time. Everyone comes with a favorite recipe for pound cake. You can tweak the ingredients, and make so many little twists on the simple recipe, and it also makes a perfect base for other desserts. My ultimate favorite is this Pecan Sour Cream Pound Cake. It has so much flavor, and every time, it comes out fine. Don’t forget to try this recipe for Pecan Sour Cream Pound Cake.
Ingredients:
¼ cup Nuts, pecans
(3) cups Wheat flour, white, cake, enriched
½ tsp Salt, table
¼ tsp Leavening agents, baking soda
1 cup Butter, without salt
3 cups Sugars, granulated
(6) large eggs Egg, whole, raw, fresh
1 tsp Vanilla extract
1 cup Cream, sour, cultured
1 cup Sugars, powdered
3 tbsp Orange juice, raw
1 tsp Vanilla extract
Directions:
Start by preheating the oven at about 300 degrees F (150 degrees C), grease, and flour a 10-inch Bundt or tube pan. Add and sprinkle pecans on the bottom of the pan, and then set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
In a large bowl, add and 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.
In the preheated oven, bake until a toothpick inserted into the center of the cake comes out clean for 75 to 90 minutes. Let it cool for 20 minutes in the pan, then transfer onto a wire rack and cool completely.
To prepare the glaze: Add and combine confectioners’ sugar, orange juice, and a tsp of vanilla in a small bowl. Drizzle over cake while still warm.
Note:
You can substitute a cup of flour with a cup of ground pecans for a nuttier version.
Nutrition Facts
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