Saturday, November 13, 2004

KW's Pecan Pound Cake

1 cup butter, melted
3 cups sugar
6 eggs
3 cups all purpose flour
1/4 tsp. baking soda
1 cup sour cream
2-4 cups chopped pecans

Cream butter and sugar until light. Add eggs, one at a time, and flour alternately with sour cream, beating well after each addition. Dredge pecans in flour. Add to batter. Spoon into greased and floured 10 inch tube pan or bundt pan.

Bake 1 1/2 hours at 300 degrees or until done. Clean toothpick test. Cool in pan for 15 minutes before removing from pan.

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