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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cake (4140g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 1453 (12%)|
|Amt Per Serving||% DV|
|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 %|
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.
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.
There are no reviews yet. Be the first!