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    Sour Cream Pound Cake

    Buy fresh pecans straight from the orchard!
    Recipe Info
    Category : Cakes with Pecans
    Rating : 5.00
    Contributor : n/a
    Print Recipe

    1 cup butter
    2 cups sugar
    2 eggs
    2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    8 oz. sour cream
    1 teaspoon vanilla
    1/2 cup chopped pecans
    1/2 teaspoon ground cinnamon
    2 teaspoons sugar

    Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir one third of the flour mixture into creamed mixture. Stir until blended. Add one-half the sour cream and blend. Repeat procedure, ending with dry ingredients. Pour one third of the batter into a greased bundt pan. Combine pecans, sugar and cinnamon. Sprinkle one third of mixture onto the batter. Repeat with remaining batter. Bake at 350 degrees F for 55 minutes. Cool one hour in pan. Invert.

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