It was so tasty. I took a portion of the cake to Chatsworth for our Thursday night family dinner. I also cut up some pieces and froze them for dessert at a later date.
I have to say I think this might be my new favorite pound cake recipe.
Pecan Pound Cake
1 cup salted butter
3 cups sugar
1/2 c shortening
6 large eggs
1 cup sour cream
1 tsp vanilla
1/4 tsp baking soda
3 cups all purpose flour
2 cups chopped pecans
Preheat oven to 325 degrees
Combine sugar, butter and shortening in bowl of electric mixer. Beat until creamy.
Add eggs one at a time beating after each addition.
Blend in sour cream and vanilla
Combine baking soda and all purpose flour. Add one cup at a time beating after each cup.
Mix until creamy..fold in pecans. Spoon into greased and floured tube pan. Bake one hour and 15 minutes. Let cake cool in pan before turning it out onto cake plate.
I did take about 1/4 cup of flour and mixed it with my pecans ...this helps to prevent the pecans from falling to the bottom as the cake bakes.
Enjoy! This recipe is a keeper.