PUBLIX PECAN PIE RECIPES

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PECAN SOUR CREAM POUND CAKE RECIPE | ALLRECIPES



Pecan Sour Cream Pound Cake Recipe | Allrecipes image

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Provided by CAROLE10

Categories     Pecan Desserts

Total Time 2 hours 20 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 - 10-inch Bundt or tube pan

Number Of Ingredients 12

¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 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

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  • 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. Pour batter over pecans in prepared pan.
  • 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.
  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts : Calories 593.9 calories, CarbohydrateContent 89.7 g, CholesterolContent 142.1 mg, FatContent 23.8 g, FiberContent 0.8 g, ProteinContent 7.1 g, SaturatedFatContent 13.2 g, SodiumContent 171.3 mg, SugarContent 60.6 g

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