Ingredients
1 2/3 cups sugar, divided
2 teaspoons ground cinnamon
3/4 cup finely chopped pecans
3/4 cup Crisco shortening
1 teaspoon vanilla extract
3 eggs
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
500 mL tub sour cream
Directions
Preheat oven to 350 degrees F.
Combine 2/3 cup sugar, cinnamon and pecans.
Cream shortening, remaining 1 cup sugar and vanilla extract in a large bowl.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, baking soda and salt.
Add dry ingredients alternately with sour cream to creamed mixture, mixing after each addition until blended.
Batter will be thick.
Spread 1/2 of batter in a greased 10 inch tube pan; spoon 3/4 of nut mixture over batter.
Cover with remaining batter; top with remaining nut mixture.
Bake at 350 degrees F for 1 hour, or until toothpick inserted in center comes out clean.
Cool cake for 20 minutes in pan or rack.
Loosen sides of pan; cool cake completely before serving.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Charlene Mucciardi. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. |
