Title: Cinnamon-Laced Sour Cream Pound Cake
Categories: Cakes &, Frostings
Yield: 1 Servings

1/2 c Chopped pecans
2 tb Sugar
1 ts Ground cinnamon
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
2 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1 ts Vanilla extract
8 oz Commercial sour cream

Combine pecans, 2 tablespoons sugar, and cinnamon, stirring well. Set
aside.

Cream butter; gradually add 2 cups sugar, beating well at medium speed of
an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, and salt; add to creamed mixture, mixing just
until blended. Stir in vanilla. Gently fold sour cream into batter.

Pour half of batter into a greased and floured l0-inch Bundt pan. Sprinkle
half of the pecan mixture over batter. Repeat procedure. Bake at 350°F for
55 to 60 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan, and let cool completely on a wire
rack.

Yield: one l0-inch cake.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr
13, 1998