Pecan Pound Cake
1 cup butter, softened
2 cup sugar
6 eggs, separated
3 cups all purpose flour
1/4 teaspoon baking soda
1 cup yogurt, plain
2 cup 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 for 1-1/2 hours.
Cool 15 minutes before removing from pan.
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