Pecan Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
6 eggs, separated
1/4 tsp. soda
2 to 4 c. chopped pecans
3 c. sugar
3 c. cake flour
1 c. sour cream

Preparation

Cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Set aside about 1/3 cup flour.
Combine remaining sifted flour and soda; add to creamed mixture alternately with sour cream, beating well after each addition.
Fold in stiffly beaten egg whites.
Dredge pecans in reserved flour and fold into batter.
Spoon batter into a greased and floured 10-inch tube pan and bake at 300\u00b0 for 1 1/2 hours.
Cool for 15 minutes before removing from pan.