Title: Pecan Pound Cake
Categories: Dessert Cake Southern
Yield: 1 Cake

1	c	Butter (or marg.); softened
2	c	Sugar
6		Eggs; separated
3	c	Cake flour
1/4	ts	Soda
1	c	Yogurt, plain; or sour cream
2	c	Pecans; chopped to 4 cups

Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, 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 a floured 10 inch tube pan or Bundt pan. Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing from pan.

SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

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