| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes | 1 | Cake | |
INGREDIENTS
| 1 | c | Butter (or marg.); softened |
| 2 | c | Sugar |
| 6 | Eggs; separated | |
| 3 | c | Cake flour |
| 1/4 | ts | Soda |
| 1 | c | Yogurt, plain; or sour cream |
| 2 | c | Pecans; chopped to 4 cups |
INSTRUCTIONS
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.
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