Butter Pecan Pound Cake (plainchicken)

3 c flour
1 3.4 oz pkg instant vanilla pudding
1/2 t salt
1/4 t baking soda
1 1/2 c butter, room temp
2 3/4 c sugar
2 t vanilla, Butter & Nut Flavor (McCormick)
6 large eggs
8 oz sour cream
1 1/2 c chopped pecans

Preheat oven to 325 F. Butter and flour a 10″ tube pan. Set aside. Sift together flour, vanilla pudding mix, salt and baking soda. Set aside. Cream together butter, sugar and vanilla, Butter & Nut flavor. Beat for 2 – 3 min or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed. Reduce the speed of the mixer and add sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the chopped pecans by hand. Pour into prepared pan and place in the oven. Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 80 – 90 min or until a toothpick inserted into the center comes back clean. Remove from oven and let cool in pan on a cooling rack for 15 min then remove from the pan and let cool completely.



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