Chanda's Sour Cream Pecan Poundcake

6 lg Eggs, separated

3 c Sugar

1 c Butter

3 c Flour, plain

1/2 t Baking soda

Sour cream (small carton) 1 t Vanilla extract

2 c Pecans, chopped

Grease tube pan; preheat oven to 325 degrees F. Set two sticks of butter aside to soften. Separate eggs; beat whites till stiff and set aside. Cut butter into sugar. Add egg yolks and beat a little. Measure flour; use a small amount to mix with nuts until they are well-floured. Mix soda into flour. Stir flour into butter/sugar/egg mixture. Add sour cream and vanilla. Can do all this with an electric mixer, but now use a spoon to fold in egg whites. Fold in nuts and bake approximately 1 1/2 hours until done.