Name: Pecan Pound 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

We confidently affirm that the right way to approach discipline is to begin with tight control in the early years and then loosen up as the children become older, rather than attempt to rein in children who have not known control for years. Although it is a serious mistake to fail to gain control of your children in the early years, we believe it is equally ineffective and injurious not to let go at the proper time. If you want your sons and daughters to achieve the maturity of a life given over to the control of God, you must trust God and relinquish control to them. It is a spiritual axiom: Your children cannot give to God what they do not own (Kent and Barbara Hughes).

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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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