Southern Style Sour Cream ~ Orange Pecan Pound Cake
This recipe has been adapted from one I found online but have forgotten the source.
1 c. shortening (Very important: cream shortening until light and fluffy,
about 5 min., using an electric mixer. When adding other ingredients,
mix until just blended. Over beating can make the cake tough.)
3 c. sugar
6 eggs - room temperature
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton sour cream
1 tbsp. & 1 tsp. orange extract ~ I like to add grated orange peel also.
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. (You can also put the chopped pecans in the bundt pan prior to adding the batter.)
Pour into floured and greased 10 inch bundt pan. Bake at 325 degrees for 90 minutes or until wooden pick inserted in center of cake comes out clean. Oven temps vary so be sure and check after the first hour. Allow
cake to cool in pan for 10-15 min. Remove cake from pan and let cool
You can frost with a glaze of powdered sugar and orange juice or just dust with powdered sugar. Add some fresh fruit if you like along with whipped
cream or ice cream.
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