This is a lovely cake to offer.

• 1 cup butter
• 1 cup brown sugar
• 2 cups white sugar
• 6 eggs
• 1 HEAPING cup sour cream
• 2 tsp. almond extract
• 1/4 tsp. baking soda
• 3 cups flour
• 2  1/4 cups chopped pecans

Preheat oven to 300 degrees.  Cream really well the butter and sugars.  This should be light and fluffy.  Add the eggs, beating after each one, then add the sour cream and extract.

Sift together the flour and baking soda, and slowly beat into the wet mixture.  Stir in the chopped pecans.   Pour into oiled bundt pan and bake for 45-50 minutes.  Insert a toothpick to ensure it is cooked through.

Place on rack to cool completely and remove from pan.  If not eating immediately, wrap in plastic wrap and then tin foil and freeze. When ready to eat, either ice it or simply dust with icing sugar.