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Categories:
pecans sugar nutmeg vanilla all-purpose baking powder baking soda butter sugar eggs orange juice sour cream vanilla orange light brown sugar butter pecan halves
Viewed: 9 - Published at: 3 years agoIngredients
- 1 cup chopped pecans, toasted
- 12 cup sugar
- 1 12 teaspoons grated orange peel
- 14 teaspoon nutmeg
- 14 teaspoon vanilla
- 3 cups all-purpose flour
- 1 12 teaspoons baking powder
- 1 12 teaspoons baking soda
- 34 cup butter or 34 cup Crisco, softened
- 1 12 cups sugar
- 3 eggs
- 1 12 teaspoons grated orange peel
- 1 tablespoon orange juice, plus beer to make 1/2 cup
- 1 12 cups sour cream
- 12 teaspoon vanilla extract
- 1 orange, juice and zest of
- 12 cup light brown sugar
- 1 tablespoon butter
- 13 cup toasted pecan halves
Method
- Preheat oven to 350F Grease a 12-cup Bundt pan with butter or Crisco and dust with floor.
- To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla.
- Cover.
- To prepare the cake, combine flour, baking powder and baking soda.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in grated orange peel, orange juice and beer mixture, sour cream, and vanilla until smooth.
- Add flour mixture and stir only until smooth.
- Pour one-third of the batter into the prepared pan.
- Top with one-third of the filling.
- Repeat layers twice.
- Bake 45 to 50 minutes, until a toothpick inserted into the cake comes out clean.
- Cool 10 minutes in pan; invert onto a serving plate.
- To prepare the glaze, remove peel (without pith) from orange in long strips.
- Combine juice of the orange, sugar and butter in a small saucepan.
- Heat and gently simmer until mixture is slightly thickened, about 10 minutes.
- Remove from heat and add pecans.
- Brush glaze on top and sides of warm cake.
- Arrange orange peel and pecans decoratively on top.
- Serves 10 to 12.
