Beat butter on medium for 2 minutes. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla. Combine flour, baking powder and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour. Mix on low after each addition. Place 1/3 of the batter into a greased Bundt pan. Sprinkle with half the pecans and dot with half the preserves. Top with remaining batter, sprinkle with remaining pecans and dot with remaining preserves. Bake at 350 degrees for 50-55 minutes. Cool for 10-15 minutes. Remove from pan. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 236 (32%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 216.9mg||67 %|
|Sodium 198.1mg||7 %|
|Potassium 128.5mg||3 %|
|Total Carbohydrate 120.9g||36 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 119.3g|
|Protein 8.8g||13 %|
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Calories per serving: 738
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