6 large eggs, separated
3 cup sugar
1 cup butter
3 cup flour, plain
1/2 tsp baking soda
1 sour cream (small carton)
1 tsp vanilla extract
2 cup pecans, chopped
Directions
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.
Servings: 1 cake
Chanda's Sour Cream Pecan Poundcake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut; Pecan
The History of Recipes
We can trace the history of `recipes` back into distant history, certainly as far into history as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these early cook books were just simple hieroglyphic recipes for food preparation.
Later on, we have a couple of interesting recipe books from the fourteenth century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals on the menues of the upper classes of the time. By the advent of the twentieth century, recipe books were in high demand, due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Chanda's Sour Cream Pecan Poundcake recipe.
