| 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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