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Rating: 5/5 (1 vote cast)

Meal Type: Dessert

Total Time: 0 min.

Cook Method: Oven

Serving Size: 1 - Change

Nutritional Facts

Servings Per Recipe: 1

Amount Per Serving

Calories 0

% Daily Value**

Total Fat 0g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

Potassium 0%

Vitamin E 0%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

CHANDA'S SOUR CREAM PECAN POUNDCAKE

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Ice Cream Recipes

Date Added: September 12, 2009

Ingredients:

6 Eggs separated

3 Cups Sugar pinch

1 Cup Butter (1/4 stick) cut into 6 pieces

3 Cups Flour plain

1/2 Teaspoon Baking Soda (dissolved in a little warm water)

1 Teaspoon Extract Of Vanilla (up to 2)

2 Cups Pecans chopped

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Directions:

1. Grease tube pan; preheat oven to 325 degrees F Set two sticks of butter aside to soften.

2. Separate eggs; beat whites till stiff and set aside.

3. Cut butter into sugar. Add egg yolks and beat a little.

4. Measure flour; use a small amount to mix with nuts until they are well-floured.

5. Mix soda into flour. Stir flour into butter/sugar/egg mixture.

6. Add sour cream and vanilla. Can do all this with an electric mixer, but now use a spoon to fold in egg whites.

7. Fold in nuts and bake approximately 1 1/2 hours until done.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Pecan allergies.


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