Diva Tasting: Pecan Sour Cream Pound Cake…

Pecan Sour Cream Pound Cake

1 Cup Chopped Pecans

3 Cups Cake Flour

½ Teaspoon Salt

¼ Teaspoon Baking Soda

2 Cup Unsalted Butter

3 Cups White Sugar

6 Eggs

1 Teaspoon Vanilla Extract

1 Cup Sour Cream


1 Cup Confectioners’ Sugar

3 Tablespoons Orange Juice

1 Teaspoon Vanilla Extract


Step 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle ¼ Cup pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

Step 2 In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Fold in ¾ Cup Chopped nuts. Pour batter over pecans in prepared pan.

Step 3 Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Step 4 To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

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