- 1 cup unsalted butter or margarine; softened
- 2 cups granulated sugar
- 6 eggs; separated
- 3 cups cake flour
- ¼ teaspoon soda
- 1 cup plain yogurt or sour cream
- 2 cups pecan pieces
- Preheat oven to 300ºF.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about ¼ 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 in preheated oven 90 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes before removing from pan.
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