Sour Cream Pecan Poundcake

6 lg Eggs, separated
3 c Sugar
1 c Butter
3 c Flour, plain
1/2 ts Baking soda
Sour cream (small carton)
1 ts Vanilla extract
2 c Pecans, chopped

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.

Sour Cream Pecan Poundcake printer friendly version located here. (Just the recipe. Nothing else.)
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