Jetts Pecan Sour Cream Pound Cake |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 16 |
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The presentation of this cake will bring ooohs and aaahs before they even taste it because it looks so good! This cake is also known as 3rd time's a charm cake.... I was too confident once and it took me three times to get it right. Read more . After all, I thought I knew it by heart! When all else fails, read the instructions!! Ingredients:
1/2 cup chopped toasted pecans |
3 cups cake flour |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1 cup butter(room temperature) |
3 cups granulated white sugar |
6 eggs(room temperature) |
1 teaspoon vanilla extract |
1 teaspoon pure orange extract |
8 oz. container sour cream |
extra chopped nuts for garnish |
glaze |
1 box confectioner sugar |
1 teaspoon vanilla |
1/4 cup orange juice |
Directions:
1. Preheat oven to 325 degrees F(150 degrees C).
2. Grease and flour or sugar a 10 inch tube pan.
3. Line cake pan with wax paper for easy removal later.
4. Sprinkle the pecans on the bottom of the cake pan.
5. Mix together flour, salt and baking soda in another bowl. Set aside.
6. In large mixing bowl, cream butter and sugar until light & fluffy.
7. Beat in eggs one at a time, then add flavorings(vanilla and/or orange extract).
8. Add flour mixture alternately with the sour cream.
9. Pour the batter over the pecans in the prepared pan.
10. Bake in preheated oven for 1 hour and 15 minutes or until a cake tester comes out clean.
11. Let cake cool in the pan for 15 minutes.
12. Run a butter knife around edges for easier removal of cake.
13. Invert cake on a plate and remove the wax paper.
14. Nuts that were once on the bottom are now on top.
15. Prepare the glaze and drizzle over warm cake.
16. Sprinkle chopped pecans over cake.
17. Take picture so you'll remember what it looks like since it will go quickly!
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