Orange-Pecan-Spice Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 C pecans, finely chopped, toasted and divided
1 lb. unsalted butter, softened
3 C sugar
5 large eggs, room temp.
4 C All Purpose flour, sifted
1/2 tsp. salt.
3/4 C milk
2 Tbsp. grated orange rind
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. orange extract
Orange Syrup glaze
1 large orange
1 C sugar
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Directions: |
Directions:Sprinkle 1 1/4 Cups of chopped toasted pecans into generously butter 10" tube pan.
Shake to evenly coat bottom and sides.
Excess nuts will fall to the bottom of the pan, make certain they are in an even layer in the bottom of the pan. Set aside.
Beat butter at medium speed until creamy, add sugar gradually, beating well after each addition.
Add eggs one at a time beating well after each addition.
Combine flour and salt and add to mixture, alternately with milk, beginning and ending with the flour mixture.
Beat at low speed until well blended after each addition.
Stir in remaining 3/4 cup of pecans, grated orange rind, spices and extracts.
Spoon batter evenly into prepared pan being careful not to disturb pecans crusted to sides of pan.
Bake at 300 for 1 1/2 hours or until a wooden skewer inserted into center of cake comes out clean.
Cool on wire rack for 30 minutes. Then place sheet of wax paper under wire rack and invert cake on wire rack and remove pan.
GLAZE
Remove rind from orange being careful not to get the bitter with the pith. Set aside.
Squeeze orange to get 1/2 cup orange juice.
Combine rind, juice and sugar in small saucepan and cook over low heat, stirring until sugar dissolves.
Brush top and sides of cake gently several time with hot orange syrup using a 2" wide pastry brush and allow cake to absorb syrup after each brushing.
Do not pour syrup over cake. Let cool completely on wire rack |
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Number Of
Servings: |
Number Of
Servings:10 |
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