Title: Pecan pound cake
 Categories: Desserts, Cakes
      Yield: 1 Cake
 
      1 c  Butter (or marg.); softened
      2 c  Sugar
      6    Eggs; separated
      3 c  Cake flour
    1/4 ts Soda
      1 c  Yogurt, plain; or sour cream
      2 c  Pecans; chopped to 4 cups
 
  Cream butter and sugar until light and fluffy.  Add egg yolks, one at
  a time, beating well after each addition. Set aside about 1/4 cup
  flour. Combine remaining flour and soda; add to creamed mixture
  alternately with yogurt, beating well after each addition. Fold in
  stiffly beaten egg whites.  Dredge pecans in reserved flour, and fold
  into batter.
  
  Spoon batter into a greased a floured 10 inch tube pan or Bundt pan.
  Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing
  from pan.