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SOUTHERN STYLE SOUR CREAM - ORANGE
PECAN POUND CAKE
1 c. shortening
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton sour cream
1 tbsp. & 1 tsp. orange extract
1 c. chopped pecans
Cream shortening; gradually add 3 cups sugar, beating well at
medium speed on mixer. Add eggs, one at a time and beating well
after each addition.
Combine flour, soda and salt in a small bowl; add to creamed
mixture alternately with sour cream, beginning and ending with
flour mixture. Mix just until blended after each addition. Stir
in orange extract and chopped pecans.
Pour into floured and greased 10 inch tube pan. Bake at 325
degrees for 90 minutes or until wooden pick inserted in center
of cake comes out clean. Allow cake to cool in pan for 10-15
minutes. Remove cake from pan and let cool completely. Cover
cake with sifted confectioners' sugar if desired.
Important note: To insure best results, mix and measure
precisely. It is critical to cream the shortening until light
and fluffy (about 5 minutes), using an electric mixer and
ingredients that have been at room temperature for about 2
hours. When adding eggs, flour and liquid as directed, mix until
just blended. Overbeating can make cake tough.
ENJOY!!!
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