| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes &, Frostings |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped pecans |
| 2 |
tb |
Sugar |
| 1 |
ts |
Ground cinnamon |
| 1 |
c |
Butter or margarine; softened |
| 2 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
Sifted cake flour |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 8 |
oz |
Commercial sour cream |
INSTRUCTIONS
Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set
aside.
Cream butter; gradually add 2 cups sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to creamed mixture, mixing just
until blended. Stir in vanilla. Gently fold sour cream into batter.
Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle
half of the pecan mixture over batter. Repeat procedure. Bake at 350°F for
55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire
rack.
Yield: one l0-inch cake.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr
13, 1998
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”