Pecan Pound Cakecakes, desserts 1 cup butter (or marg.); softened 2 cup sugar 6 eggs; separated 3 cup cake flour 1/4 teaspoon soda 1 cup yogurt, plain; or sour cream 2 cup pecans; chopped to 4 cups Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter. Spoon batter into a greased a floured 10 inch tube pan or Bundt pan. Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing from pan. SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman. |
