Southern Pecan Sour Cream Pound Cake

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c chopped pecans


3 c sifted all purpose flour

1/2 tsp salt

1/4 tsp baking soda

1 c butter

3 c sugar

6 eggs

1 tsp vanilla

1 c sour cream

GLAZE

1 c powdered sugar

3 Tbsp orange juice

1 tsp vanilla extract

 
 
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.


In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
 
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.