FLUFFY PECAN POUND CAKE
- 2 C. butter
- 2 C. sugar
- 10 egg yolks (at room temp.)
- 1 tsp. vanilla
- ½ tsp. salt
- 4½ C. sifted cake flour
- ½ tsp. cream of tartar
- 2 C. chopped Texas pecans
- 10 egg whites
Glaze
- ½ C. confectioner’s sugar
- ½ C. milk
Cream butter until very light. Add sugar and gradually beat until fluffy. Beat in 10 egg yolks, one at a time. Sift flour, salt, and cream of tartar. Add to butter mixture slowly, mixing only until well blended. Whip egg whites until stiff, but not dry. Fold into batter. Fold in 2 cups of chopped Texas pecans. Bake at 325 degrees F. for 1 hour. Cool for 5 minutes before turning out of pan. Beat glaze mixture until well blended. Pour sugar glaze slowly over top of warm cake.