Ingredients Jump to Instructions ↓

  1. 1 cup,

  2. 2 sticks, butter

  3. 2 cups granulated sugar

  4. 2 tablespoons grated orange zest, colored portion of the peel Juice and grated zest, colored portion of the peel, of

  5. 1 lemon

  6. 5 eggs

  7. 3 cups sifted cake flour

  8. 1 tablespoon baking powder

  9. 1/2 teaspoon salt

  10. 3/4 cup milk

  11. 1 cup chopped pecans Syrup:

  12. 1/4 cup butter

  13. 2/3 cup granulated sugar

  14. 1/3 cup orange juice

Instructions Jump to Ingredients ↑

  1. : Generously butter and flour a 10 inch tube or Bundt pan and set aside. In a large bowl of an electric mixer, cream butter and sugar on high speed until fluffy, about 2 minutes. Stir in orange and lemon zest and lemon juice. Add eggs, one at a time, beating thoroughly and scraping down sides of mixing bowl with rubber spatula between each addition. In a large bowl, sift flour again, along with baking powder and salt. Add flour mixture to creamed butter mixture alternately with milk, beating well after each addition. Sprinkle pecans into bottom of prepared pan. Pour batter into pan and bake in a preheated 350 degrees F oven for 1 hour or until cake tests done. Remove from oven and place pan on wire rack to cool for 5 minutes. Prepare glaze: Place butter, sugar and orange juice in a small saucepan over medium-high heat. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze over warm cake. Let cake cool completely before releasing from pan.


Send feedback