Delicious Orange-Pecan Pound Cake Recipe for Sweet Tooths
Hark! Ye all who seeketh a delectable indulgence, with flavors that shall transport thee to the meadows of England. Nay, dost not fret if thou art weary and long for a change from the traditional cakes. Behold! I present to thee a recipe that shall appease thy craving – Orange-Pecan Pound Cake.
This cake is an aromatic delight, infused with the zest of fresh lemon rind and oozing with the goodness of orange glaze. The aroma alone shall tickle thy senses and stir your appetite. But do not be fooled, this is no ordinary cake. It boasts the richness of pecan spice pound cake combined with the tangy sweetness of oranges, giving it a unique and delightful flavor.
Ye may ask why choose this cake recipe when there are so many other options out there? Hear me now – this is the perfect dessert for those seeking something that “wows.” It shall impress even those with discerning palates or those suffering from “cake fatigue.” The orangeries of England would approve of thee baking this masterpiece created in their honor.
The Pound Cake hails from ye olde England and was once considered a luxury reserved only for the wealthy. However, I have modified this recipe to match modern tastes without sacrificing its essence. This Orange-Pecan Pound Cake combines traditional values and modern flair; it comprises easy-to-find ingredients and can be prepared in no time using simple equipment.
Therefore, fret not about experimenting with new cake recipes. Be brave; trade in old favorites like chocolate blooms for something unique and daring – Orange-Pecan Bundt Cake. Courage! Follow me on this culinary adventure for I shall lead you to an indulgence like no other.
Why You’ll Love This Recipe
Oh, dear readers, let me convince you why you’ll fall in love with this Orange-Pecan Pound Cake recipe. This pound cake is a delightful mix of citrusy orange, toasty pecans, and rich butter. It’s a twist on the traditional pound cake that makes it perfect for any occasion or holiday feast.
If you crave something sweet yet tangy, then this orange-pecan pound cake will satisfy your taste buds. The fresh lemon rind and orange juice in the recipe give the cake a zesty and flavorful punch that makes it irresistible.
This cake has the perfect balance between moistness and density – not too dense nor too fluffy. It’s just the right amount of everything – sweetness, nuttiness, and creaminess that make it Oh! So delicious.
The pecan spice flavor in every bite will be sure to warm your soul and fire up memories of cozy winters and happy holidays with family and friends. One cannot help but feel warm and fuzzy inside while enjoying a piece of this masterpiece.
Moreover, if you’re looking for an easy dessert recipe that doesn’t require many steps or ingredients, then this orange-pecan pound cake is precisely what you need. This recipe not only tastes divine but also looks stunning as well. Imagine serving it on a beautiful antique platter and witnessing the impressed looks of your guests?
Lastly, this dessert pairs well with almost anything – from coffee or tea to whipped cream or vanilla ice cream to take it one step further.
So why wait? Gather all the ingredients and indulge yourself in this heavenly creation of Orange-Pecan Pound Cake! Trust me; you will thank yourself later for giving it a try!
Ingredient List
Here’s a list of ingredients you’ll need to make this scrumptious Orange-Pecan Pound Cake:
Dry Ingredients:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans, toasted and divided
- 3/4 cup sugar
Wet Ingredients:
- 1 lb (4 sticks) butter, softened
- 2 cups sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 3/4 cup almond milk
- 1/2 cup fresh orange juice
- 1 tablespoon finely grated fresh lemon rind
Easy Orange Glaze Ingredients:
- 1/2 cup fresh orange juice
- 1 tablespoon finely grated fresh lemon rind
- 3/4 cup granulated sugar
You’ll also need a bundt cake pan for making the Orange-Pecan Pound Cake. Don’t forget to gather all of your ingredients before starting the recipe.
The Recipe How-To
Now, it’s time to get into the nitty-gritty of making this delicious Orange-Pecan Pound Cake Recipe. Get ready to channel your inner baker and follow my step-by-step instructions.
Step 1: Preheat Your Oven
Preheat your oven to 325°F (160°C). Grease a 10-inch (25cm) bundt cake pan with non-stick spray that has flour in it.
Step 2: Make the Pecan Spice Pound Cake Batter
In a large mixing bowl, cream together 1 lb (454g) of softened butter and 4 cups (800g) of sugar until fluffy.
Sift together 4 cups (500g) of all-purpose flour, 4 tsp (16g) of baking powder, and 1/4 tsp (1g) of baking soda and add them slowly to the mixing bowl, alternating with adding milk, continuing to mix well.
Add six large eggs, one at a time, making sure each is fully incorporated before adding another one.
Then, add the orange extract and the vanilla extract. Continuing to mix until all ingredients are well-combined.
Mix in the finely chopped pecans and if desired add extra cinnamon or nutmeg for more flavor.
Step 3: Fill Your Bundt Cake Pan
Pour half of the batter into your greased bundt cake pan. Pour chocolaty brown sugar halfway through the first layer.
Pour remaining pecan spice pound cake batter on top of brown sugar. Use a knife to swirl through layers to marbleize them.
Now you have a wonderfully flavored bundt cake begging for some additional goodness!
Step 4: Bake Your Bundt Cake Pan
Bake for approximately 70-75 minutes or until an inserted toothpick comes out clean.
Step 5: Let Cake Cool
Remove your bundt cake from the pan after 10 minutes by flipping it onto a plate or cake stand.
Step 6: Glaze Everything!
While your cake cools, you can make the orange glaze. Mix 1/2 cup (60ml) of fresh-squeezed orange juice and 3/4 cup (90g) of powdered sugar in a bowl until it becomes smooth.
Spoon it over the Orange-Pecan Bundt cake while it is warm.
Step 7. Enjoy
I recommend serving this cake at room temperature with coffee, tea, or hot cocoa! The remaining slices can be stored in an airtight container in the refrigerator for up to five days. You can also freeze your cake for up to three months.
Go ahead and enjoy this recipe and all its deliciousness – you won’t be disappointed!
Substitutions and Variations
Oh verily, it is I again with some alternative ingredients for this delicious cake recipe! Fear not if thou lacketh certain items on the list, for I offer thee some ideas that shall still end in a delectable dessert.
– Flour: If thou art gluten intolerant or desirous of a more nutty flavor, one could replace the all-purpose flour with almond flour. Be aware that almond flour absorbs more moisture and may require additional ingredients such as eggs or liquid to achieve the right texture.
– Pecans: Alas, if thou harbors a dislike towards pecans, it’s alright! Another nut of your liking may be implemented such as walnuts or hazelnuts. One can also substitute these nuts to your preference for a greater taste.
– Sugar: If thou requires a lighter sweetness one can put by substituting granulated sugar for powdered sugar. Alternatively, one can try swapping with less refined sugars like honey or maple syrup. Do keep in mind that the consistency of the cake may change slightly due to the density of the sweetener used.
– Butter: One can either swap out butter entirely with oil for a lighter texture, or replace half of the butter with applesauce or yogurt for a healthier option.
– Eggs: Should one need an egg free cake mix, an adequate replacement includes mixing 2 teaspoons of baking powder with 2 tablespoons of warm water cup should do the work.
With these substitutes and possibilities, one can customize and enjoy its flavor even more!
Serving and Pairing
Methinks there is no greater joy than serving this scrumptious Orange-Pecan Pound Cake, warm and fresh out of the oven. Sinking into the tender crumb beneath its golden crust, one can taste the subtle tang of fresh lemon rind, the crunch of pecans toasted to perfection, and a burst of sweet orange juice in every bite.
But do not limit thyself to enjoying this pound cake alone as it pairs splendidly with a warm cup of tea or coffee, perfect for an afternoon treat. Or, elevate thy pound cake game by pairing it with a dollop of whipped cream or vanilla ice cream on top. The contrast between the creamy goodness and tangy citrus notes will simply delight thy senses.
For a fancier affair, one could also prepare a glaze everything expect traditional by mixing together orange extract, orange zest, and sugar medium heated in a saucepan until the sugar dissolves. Then pour the glaze over the pound cake before slicing to achieve an elegant ORANGE-GLAZED masterpiece.
And for those who adore pecans like myself, sprinkle some finely chopped pecans atop your pound cake for an added pecan crunch that complements the orange pecan spice pound cake beautifully.
Whate’er thy preference may be, I assure thee that this Orange-Pecan Pound Cake could play versatile roles as our food’s Romeo or Juliette: charming if served at gatherings, yet cozy by itself when thou want to indulge in some quiet time.
Make-Ahead, Storing and Reheating
Hark! Once thou hast made this delightful orange-pecan pound cake, fear not for it shall keep well for several days. Tis true, for those who art planners, thou canst make this cake ahead of time and store it in an airtight container at room temperature for up to four days.
If thou dost wish to keep it fresher for longer, I encourage thee to wrap the cake with plastic wrap and place it in the fridge for up to one week. To reheat, slice a piece of the cake and warm it up individually in the microwave or oven. For a more regal experience, thou mayest drizzle some extra orange glaze upon the warm slice before consuming.
Additionally, if thou dost have leftovers, fret not as they too may be stored in an airtight container or sealed plastic bag in the fridge for up to one week. Truth be told, that’s assuming there will be any leftovers at all!
As with any other pound cake recipe, it is best to avoid freezing as it could compromise the texture and quality of the cake. Instead, I doth recommend making a fresh batch when thou hast guests on thy doorstep craving something sweet!
Tips for Perfect Results
When it comes to baking a pound cake, it’s important to pay attention to detail and follow the recipe as closely as possible. The wrong measurements or substitutions can affect the outcome of the cake. Here are some tips to ensure that your Orange-Pecan Pound Cake turns out perfectly every time:
First and foremost, make sure your ingredients are at room temperature before you begin. This allows for even distribution of ingredients when mixing everything together.
Next, do not overmix the batter. Overmixing can result in a dense and dry cake due to overdeveloping the gluten in the flour.
Incorporating air into the batter is also important. To create a lighter texture, beat the butter and sugar until they are light and fluffy. Add eggs one at a time to make sure they are well mixed with the butter-sugar mixture.
When adding flour, baking powder, and other dry ingredients, be sure to sift them first for an evenly distributed mixture.
If you’re not a fan of spice flavors like cinnamon, nutmeg or ginger let’s say, you can opt to cut back on these types of spices or skip some entirely depending on how much you want them in there.
Finally, don’t open the oven too often while baking! You could let out heat causing uneven baking temperatures that may never allow the cake fully cook or it could fall in case you open it too early as this can ruin your whole recipe.
Follow these tips and your Orange-Pecan Pound Cake will turn out perfect every time with an excellent taste that suits both summer and winter vibe any day any time!
Bottom Line
In conclusion, this Orange-Pecan Pound Cake recipe is a must-try for all dessert lovers. With its perfect balance of sweet and nutty flavors, anyone who tastes it will be left wanting more. As someone who specializes in British cuisine, I can say with certainty that this cake recipe is a favorite among many.
So why not give it a try? These ingredients are easy to find in any grocery store and the steps are simple to follow. You’ll love the combination of orange and pecans in every bite. And if you want to switch things up, you can try some of the variations and substitutions suggested above.
With just a little bit of effort, you can make a pound cake that is sure to impress everyone who eats it. Serve it at your next family gathering or bake sale; it’s guaranteed to be a hit.
So go ahead, get your ingredients together, preheat your oven, and let’s get baking! Trust me, this Orange-Pecan Pound Cake recipe will not disappoint.
Orange-Pecan Pound Cake Recipe
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 3 large eggs
- 1 1/2 teaspoons fresh grated orange rind
- 1/2 teaspoon fresh grated fresh lemon rind
- 1/4 teaspoon orange extract
- 1/2 cup finely chopped pecans
- 2 cups all-purpose flour, divided
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup milk
Instructions
- Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.
- Gradually add in the sugar; beat at medium speed 5-7 minutes.
- Add in eggs, one at a time, beating just until the yellow disappears.
- Add in rinds and orange extract, stir to combine.
- In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.
- Add remaining flour, baking powder, and salt to a bowl; stir to combine.
- Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.
- Mix on low speed just until blended after each addition.
- Add in pecans; stir to combine.
- Pour batter into a greased and floured 9x5 inch loaf pan.
- Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.
- Cool in the pan on a wire rack for 10-15 minutes.
- Turn out of pan and let cool completely on wire rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.