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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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

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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