---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cinnamon-Laced Pound Cake
  Categories: Cakes
       Yield: 12 servings
  
     1/2 c  Chopped pecans
       2 tb Sugar
       1 ts Ground cinnamon
       1 c  Butter or margarine;
            -softened
       2 c  Sugar
       2    Eggs
       2 c  Sifted cake flour
       1 ts Baking powder
     1/8 ts Salt
       1 ts Vanilla extract
       8 oz Commercial sour cream
  
   Recipe by: Southern Living
   Preparation Time: 0:15
   Combine pecans, 2 tablespoons sugar, and cinnamon, stirring
   well.  Set aside. Cream butter; gradually add 2 cups sugar,
   beating well at medium speed of an electric mixer.  Add
   eggs, one at a time, beating after each addition. Combine
   flour, baking powder, and salt; add to creamed mixture,
   mixing just until blended.  Stir in vanilla.  Gently fold
   sour cream into batter. Pour half of batter into a greased
   and floured 10-inch Bundt pan.  Sprinkle half of the pecan
   mixture over batter.  Repeat procedure.  Bake at 350
   degrees for 55 to 60 minutes or until a wooden pick
   inserted in center comes out clean.  Cool in pan 10
   minutes; remove from pan, and let cool completely on a wire
   rack.  Yield:  one 10-inch cake.
  
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