Pecan Pound Cake
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INGREDIENTS
- 6 Eggs ; separated
- 1 c Yogurt, plain; or sour cream
- 2 c Sugar
- 1 c Butter (or marg.); softened
- 1/4 ts Baking soda
- 3 c Cake flour
- 2 c Pecans; chopped to 4 cups
INSTRUCTIONS
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter. Spoon batter into a greased a floured 10 inch tube pan or Bundt pan. Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing from pan. SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cake (4140g) | ||
| Recipe Makes: 1 Cake | ||
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| Calories: 11996 | ||
| Calories from Fat: 1453 (12%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 161.5g | 215 % | |
| Saturated Fat 48.3g | 242 % | |
| Monounsaturated Fat 58.2g | ||
| Polyunsanturated Fat 25.9g | ||
| Cholesterol 6345mg | 1952 % | |
| Sodium 2443.4mg | 84 % | |
| Potassium 3544.4mg | 93 % | |
| Total Carbohydrate 2333.8g | 686 % | |
| Dietary Fiber 24.5g | 98 % | |
| Sugars, other 2309.3g | ||
| Protein 306.7g | 438 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 11996
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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