Pecan Pie Pound Cake

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I won first prize in the local cake contest in 1993. For a version that tastes even more nutty, substitute 1 cup of flour with finely ground pecans.

 

* Ingredients:

 

° 1/4 cup chopped pecans

° 3 cups of cake flour

° 1/2 c. salt

° 1/4 c. baking soda

° 1 cup unsalted butter

° 3 cups of sugar

° 6 eggs

° 1 c. teaspoon vanilla extract

° 1 cup sour cream

° 1 cup of icing sugar

° 3 c. orange juice

° 1 c. teaspoon vanilla extract

 

* Preparation:

 

Preheat the oven to 150 ° C. Grease and flour a 10-inch chimney pan. Drizzle chopped pecans on foot of pan; Reserve. Soften  flour/salt / baking soda in a scoop ; Reserve.

In a large bowl, beat the butter with the sugar until smooth. Join eggs, and add  vanilla. Stir in flour mixture alternately with sour cream. Pour everything over the pecans in the pan.

Bake for 75 to 90 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool 20 minutes in pan before transferring to a wire rack for complete cooling.

Prepare the glaze: in a bowl, whisk together the icing sugar, orange juice and vanilla; sprinkle this mixture on the still hot cake.

 

ENJOY !!

 

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