Pecan Sour Cream Pound Cake Recipe

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour salt and baking soda into a medium bowl; set aside.

In a large bowl cream butter and white sugar until light and fluffy. Beat in eggs one at a time then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl combine confectioners' sugar orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.