Pecan Pound Cake

Directions

1. 1
   Cream butter and sugar until light and fluffy.
2. 2
   Add egg yolks, one at a time, beating well after each addition.
3. 3
   Set aside about 1/3 cup flour.
4. 4
   Combine remaining sifted flour and soda; add to creamed mixture alternately with sour cream, beating well after each addition.
5. 5
   Fold in stiffly beaten egg whites.
6. 6
   Dredge pecans in reserved flour and fold into batter.
7. 7
   Spoon batter into a greased and floured 10-inch tube pan and bake at 300° for 1 1/2 hours.
8. 8
   Cool for 15 minutes before removing from pan.