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---------- Recipe via Meal-Master (tm) v8.05
Title: Cinnamon-Laced Pound Cake
Categories: Cakes
Yield: 12 servings
1/2 c Chopped pecans
2 tb Sugar
1 ts Ground cinnamon
1 c Butter or margarine;
-softened
2 c Sugar
2 Eggs
2 c Sifted cake flour
1 ts Baking powder
1/8 ts Salt
1 ts Vanilla extract
8 oz Commercial sour cream
Recipe by: Southern Living
Preparation Time: 0:15
Combine pecans, 2 tablespoons sugar, and cinnamon, stirring
well. Set aside. Cream butter; gradually add 2 cups sugar,
beating well at medium speed of an electric mixer. Add
eggs, one at a time, beating after each addition. Combine
flour, baking powder, and salt; add to creamed mixture,
mixing just until blended. Stir in vanilla. Gently fold
sour cream into batter. Pour half of batter into a greased
and floured 10-inch Bundt pan. Sprinkle half of the pecan
mixture over batter. Repeat procedure. Bake at 350
degrees for 55 to 60 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10
minutes; remove from pan, and let cool completely on a wire
rack. Yield: one 10-inch cake.
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