Donna Kelley

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 cup butter
• 2 cup plus 4 tsp sugar
• 2 eggs
• 1 cup sour cream
• 1/2 tsp vanilla
• 2 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup pecans, chopped
• 1 tsp cinnamon

Cream butter with 2 cups of the sugar. One at a time, beat in the eggs. Fold in the sour cream and vanilla. Sift together the the flour, baking powder, and salt, and mix in. Place batter in a greased 9×13 inch cake pan. Combine pecans, cinnamon, and the remaining 4 teaspoons sugar and sprinkle over batter.

Bake at 350 degree for 40 to 45 minutes or until cake tests done.

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IN LOVING MEMORY OF
JURD G. STEWART

Given by
Glynn and Carol Ann Tubbs

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