Pecan Sour Cream Pound Cake Popular Recipes

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Pecan Sour Cream Pound Cake

"I won first vicinity with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier version, you may replacement 1 cup of the flour with 1 cup of ground pecans."

Ingredients :

1/four cup chopped pecans
3 cups cake flour
half of teaspoon salt
1/four teaspoon baking soda
1 cup unsalted butter
three 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 (one hundred fifty stages C). Grease and flour a ten inch Bundt or tube pan. Sprinkle pecans on backside of pan; set aside. Sift together flour, salt, and baking soda right into a medium bowl; set aside.
In a big bowl, cream butter and white sugar until mild and fluffy. Beat in eggs one by one, then stir in vanilla. Add flour combination alternately with bitter cream. Pour batter over pecans in organized pan.
Bake within the preheated oven for 75 to 90 mins, or till a toothpick inserted into the center of the cake comes out easy. Let cool in pan for 20 mins, then flip out onto a cord rack and cool absolutely.
To put together the glaze: In a small bowl, integrate confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake whilst nonetheless heat.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook dinner it calmly, and make smooth-up simpler.

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