Chanda's Sour Cream Pecan Poundcake

Chanda's sour cream pecan Poundcake

• 6 lg eggs, Separated
• 3 c sugar
• 1 c butter
• 3 c flour, Plain
• 1/2 ts baking soda

sour cream (small Carton)

• 1 ts vanilla extract
• 2 c pecans, Chopped

Grease Tube Pan; Preheat Oven to 325 Degrees F. Set Two Sticks of butter Aside to Soften. Separate eggs; Beat Whites Till Stiff And Set Aside.

Cut butter Into sugar. Add egg Yolks And Beat a Little.

Measure flour; Use a Small Amount to Mix With Nuts Until They AreWell-Floured. Mix Soda Into flour. Stir flour Into Butter/Sugar/EggMixture. Add sour cream And vanilla. Can do All This With an ElectricMixer, But Now Use a Spoon to Fold in egg Whites.

Fold in Nuts And Bake Approximately 1 1/2 Hours Until Done.

Enjoy.

=References

contributed by "World Recipes Y-Group"