6 large eggs, separated
3 cup sugar
1 cup butter
3 cup flour, plain
1/2 tsp baking soda
1 sour cream (small carton)
1 tsp vanilla extract
2 cup pecans, chopped
A Recipe for
Chanda's Sour Cream Pecan Poundcake
What's the difference between a boyfriend and a husband? About 30 pounds. |
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This Recipe for Chanda's Sour Cream Pecan Poundcake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Chanda's Sour Cream Pecan Poundcake from the recipe cookbook of Recipes-to-go (Dessert)
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Other things are just food. But chocolate's chocolate. |
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Grease tube pan; preheat oven to 325 degrees F. Set two sticks of
butter aside to soften. Separate eggs; beat whites till stiff and
set aside.
Cut butter into sugar. Add egg yolks and beat a little.
Measure flour; use a small amount to mix with nuts until they are
well-floured. Mix soda into flour. Stir flour into butter/sugar/egg
mixture. Add sour cream and vanilla. Can do all this with an electric
mixer, but now use a spoon to fold in egg whites.
Fold in nuts and bake approximately 1 1/2 hours until done.
Serves: 1
Chanda's Sour Cream Pecan Poundcake Recipe brought to you by Recipes To-Go