Directions:
- Combine pecans, brown sugar, and cinnamon; stir well, and set aside.
- Cream butter; gradually add sugar, beating until fluffy.
- Add eggs; beat well.
- Combine flour, baking powder, and soda; add to creamed mixture alternating with sour cream, beginning and ending with flour mixture.
- Spoon half of batter into a greased a floured 10-inch Bundt-pan; sprinkle half of pecan mixture over batter.
- Repeat layers.
- Bake at 375 degrees for 35-40 minutes or until cake tests done.
- Cool 5 minutes in pan on a wire rack.
- Invert onto serving plate.
- Let cool.
- Drizzle with glaze.
- Store overnight in airtight container.
- Powdered Sugar Glaze: combine all ingredients; stir well.
- **Addmore water if necessary to reach desired consistency.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7880.6 Kcal (32994 kJ) | ||
| Calories from fat | 4187.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 465.25g | 716% | |
|---|---|---|---|
| Cholesterol | 825.33mg | 275% | |
| Sodium | 5792.05mg | 241% | |
| Potassium | 10797.23mg | 230% | |
| Total Carbs | 869.8g | 290% | |
| Sugars | 468.89g | 1876% | |
| Dietary Fiber | 21g | 84% | |
| Protein | 90.88g | 182% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 8.8mg | 49% | |
| Calcium | 835.2mg | 84% | |
| Amount Per 100 g | |||
| Calories | 472.64 Kcal (1979 kJ) | ||
| Calories from fat | 251.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.9g | 716% | |
|---|---|---|---|
| Cholesterol | 49.5mg | 275% | |
| Sodium | 347.38mg | 241% | |
| Potassium | 647.57mg | 230% | |
| Total Carbs | 52.17g | 290% | |
| Sugars | 28.12g | 1876% | |
| Dietary Fiber | 1.26g | 84% | |
| Protein | 5.45g | 182% | |
| Vitamin C | 0.1mg | 3% | |
| Vitamin A | 0.1mg | 76% | |
| Iron | 0.5mg | 49% | |
| Calcium | 50.1mg | 84% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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