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.
