Pecan Pound Cake

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

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.

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