Orange-Pecan-Spice Pound Cake: A delectable Fall recipe
The aromas coming from my kitchen when I make this orange-pecan-spice pound cake recipe brings me back to the good old days of baking with my grandmother. This Southern-inspired pound cake is perfect for the autumn season, and it’s also a hit amongst those who crave a delicious dessert any time of year. Moist, fluffy, and packed with an explosion of flavors, this cake is truly a masterpiece.
In this recipe article, I’ll take you through the steps to create the perfect buttery and nutty pound cake infused with orange zest and autumn spices. With a delightful combination of ingredients, you’ll appreciate the subtle sweetness of the light corn syrup mixed with the blend of ground cloves, nutmeg, and cinnamon. Additionally, the chopped pecans toasted in butter provide that additional aroma you don’t want to miss out on.
Recreate a piece of your childhood memories or create new ones with your loved ones with this delicious orange-pecan-spice pound cake recipe. Trust me; one bite is all you need to be hooked! Let’s get started!
Why You’ll Love This Recipe
There are countless cake recipes out there, but what sets this Orange-Pecan-Spice Pound Cake Recipe apart from the rest? Allow me to persuade you with its irresistible qualities.
Firstly, this cake is bursting with flavor. The combination of orange, pecans, and spices creates a symphony of deliciousness that is sure to satisfy your taste buds. The aroma that fills your kitchen while it bakes will have your mouth watering in anticipation.
Secondly, this recipe is incredibly easy to follow. It only requires simple ingredients that can be found in any grocery store. And with detailed instructions provided in the recipe how-to section, even novice bakers can achieve perfect results.
Thirdly, this cake is versatile. It can be served as a dessert or afternoon snack, with or without icing. It’s perfect for any occasion from family gatherings to dinner parties.
Lastly, this recipe provides an opportunity for personalization. You can experiment with different variations such as adding dried cranberries or swapping out pecans for walnuts. With a bit of creativity, you can take this recipe and make it your own.
In conclusion, if you love delicious cakes that are easy to make and customize, then this Orange-Pecan-Spice Pound Cake Recipe is definitely for you. So put on your apron and let’s get baking! The best part of all? After making this cake just once, you will never look back to any other recipes again!
Ingredient List
To make this Orange-Pecan-Spice Pound Cake, we will need the following ingredients:
Dry Ingredients
- 3 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 tablespoon of ground cinnamon
- 1/2 tablespoon of ground nutmeg
- 1/2 tablespoon of ground cloves
Wet Ingredients
- 1 pound (4 sticks) of butter, softened
- 3 cups of granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon of vanilla extract
- 1 tablespoon or orange zest
- 2 tablespoons of freshly squeezed orange juice
- 1/4 cup of milk (or heavy cream)
Pecan Mixture
- 2 cups if finely chopped pecans
- ½ cup sugar
- ½ cup light corn syrup
- Orange glaze (recipe to follow)
You may find most of these ingredients in your pantry already; some you might need to purchase. The most important ingredient here is the pecans – it gives the cake an earthy flavor that complements the warm spices so well. Try to get fresh and high-quality pecan halves if possible, and toast them to bring out their full potential.
The Recipe How-To
Now, let me take you on a journey to creating the ultimate Orange-Pecan-Spice Pound Cake. Brace yourself for an explosion of flavors in every bite.
Instructions:
Step 1: Prepare the Oven
Preheat your oven to 350°F. Grease your Bundt pan with butter or non-stick cooking spray.
Step 2: Combine the Dry Ingredients
In a large bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of salt, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. Mix until well combined.
Step 3: Combine the Wet Ingredients
In another bowl, cream together 1 pound of butter (at room temperature) and 3 cups of sugar using an electric mixer on medium speed until light and fluffy. Incorporate one egg at a time while still mixing. Then add 2 tablespoons of orange juice, 2 teaspoons of vanilla extract, and zest from one full orange.
Step 4: Combine the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture while alternating with 1 cup of milk until completely mixed. Stir in 2 cups of finely chopped pecans and mix until well-combined.
Step 5: Bake the Cake
Pour batter into prepared Bundt pan, smooth out top with a spatula. Sprinkle about 1 cup toasted chopped pecans over the top evenly. Bake for about 1 hour 15 minutes, or until a wooden pick inserted near center comes out clean. Remove cake from oven and let stand in pan for 10 minutes before inverting onto wire rack to cool completely.
Orange Glaze:
Step 6: Glaze Preparation
In a medium saucepan over low heat, melt 1/2 cup of butter. Mix in 1/4 cup of milk and 1/2 cup of light corn syrup. Slowly stir in 4 cups of powdered sugar. When the mixture is smooth and creamy, remove from heat and add 2 tablespoons of orange juice.
Step 7: Serve the Cake with the Glaze
Drizzle the orange glaze over the cooled cake. Sprinkle some finely chopped pecans on top for a beautiful presentation. The cake stays fresh for up to 4 days when stored at room temperature in an airtight container.
Congratulations! You just made a masterpiece! Enjoy this delightful cake alone or slice it up to share with your friends and family.
Substitutions and Variations
Like any good recipe, this orange-pecan-spice pound cake recipe can be tailored to your taste and ingredient preferences. Here are a few substitutes and variations that you can try:
1) Sugar substitutes: Instead of using regular sugar, you can use an artificial sweetener like Stevia or Splenda. Keep in mind that the texture and flavor of the cake might be slightly affected since sugar plays an important role in creating a tender crumb.
2) Nut substitutes: If you’re not a big fan of pecans, you can always swap them out for another nut like walnuts or almonds. Just make sure to use the same amount of nuts and toast them before mixing them into the cake batter.
3) Spice substitutes: The combination of ground cinnamon, cloves, and nutmeg gives this pound cake its warm and cozy flavor. However, you can experiment with other spices, like ginger or cardamom, to create new flavor profiles.
4) Glaze variations: The orange glaze is a beautiful finishing touch to this pound cake, but you can also switch it up by using a cream cheese frosting, caramel sauce or even a chocolate drizzle.
5) Ingredient variations: This recipe is versatile enough to accommodate various ingredient modifications. For example, you can add pumpkin puree or sweet potatoes for a Thanksgiving twist to the recipe. You could also pair it with cranberries for a festive dessert around Christmas time. Alternatively, you could use apple slices as garnish on top of the cake for an apple-pie inspired spin on this classic pound cake.
Remember that baking requires careful evaluation and experimentation when making ingredient modifications. But don’t be afraid to get creative in your substitutions and variations because it might lead you to your next favorite dessert recipe.
Serving and Pairing
As a chef specializing in British cuisine, I believe that serving and pairing a dish are just as important as preparing it. And with this Orange-Pecan-Spice Pound Cake Recipe, you’ll be happy to know that the possibilities for enjoyability are endless!
When fresh out of the oven, the delectable aroma will be almost irresistible enough to devour right away. However, allowing the cake to cool before serving is crucial. The cooling process allows time for the moisture and flavor to set into the cake, creating a fuller taste.
Once cooled, serve the cake at room temperature either alone or paired with some cream cheese frosting. The smooth and tangy flavors of the frosting will accentuate the warm spices present in the cake, making for an indulgent dessert.
If you’re in the mood for a twist on classic pumpkin pie or sweet potato pies, substituting this recipe’s mixture of fall spices and pecans would be an excellent alternative choice. Add whipped cream or replace it altogether with a scoop of vanilla ice cream and enjoy that treat you deserve.
This pound cake is perfect for any occasion like Christmas celebrations or dinner parties. You can now entertain your guests by showcasing variations of strong lemon tea, orange juice or coffee as refreshments, which go well together with this Orange-Pecan-Spice Pound Cake Recipe.
Overall, this recipe’s flexibility and distinctness allow it to be matched with various drinks or partnered nicely with additional flavors to glow leaving your palate satisfied.
Make-Ahead, Storing and Reheating
As tempting as it may be to devour this Orange-Pecan-Spice Pound Cake as soon as it comes out of the oven, it is actually recommended to let it cool completely before serving. You can even make this cake ahead of time and store it for later without sacrificing any flavor.
To make ahead, wrap the cooled cake tightly in plastic wrap, then aluminum foil or a freezer-safe bag. The cake can be stored in the freezer for up to three months. Simply thaw in the refrigerator overnight before serving.
For storing at room temperature, keep the pound cake covered with plastic wrap or in an airtight container at room temperature for up to 3 days. If you wish to store it longer, refrigerate for up to one week.
To reheat slices of this delightful cake, wrap them in a damp paper towel and microwave for 15 seconds. You could also reheat slices in the oven at 325°F (160°C) for 10-15 minutes until warmed through.
You can also serve this lovely pound cake at room temperature with a scoop of vanilla ice cream or whipped cream on top. It will be an excellent option for a quick dessert after dinner or afternoon tea party.
Tips for Perfect Results
When it comes to baking a delicious and flawless Orange-Pecan-Spice Pound Cake, there are certain tips and tricks that can help ensure success. Here are my top tips for perfect results:
1. Room Temperature Ingredients
It is important to bring all of your ingredients, including eggs, butter, and milk, to room temperature before beginning the recipe. This will allow them to combine more easily and evenly, resulting in a smoother batter.
2. Don’t Overmix the Batter
Overmixing can result in a tough and chewy cake. Mix until your ingredients are just combined so as not to overwork the gluten in the flour.
3. Measure Ingredients Accurately
For precise measurements and consistent results, use a kitchen scale instead of measuring cups whenever possible.
4. Properly Toasted Pecans
Toasting pecans will release their natural oils and enhance their flavor, but be sure not to overtoast them as they can easily burn. Finely chop them after they’ve been toasted.
5. Grease Your Pan Well
A well-greased pan helps prevent the cake from sticking and ensures an even crust all around.
6. Use a Bundt Pan for Best Results
Using a bundt pan (buttered and floured) distributes heat evenly throughout the cake and creates a stunning presentation when you flip it over onto a platter.
7. Make it in Advance
Letting your cake sit for 24 hours after baking increases its flavor by allowing the ingredients time to meld together.
8. Glaze Your Cake
The final step for this delectable cake is a simple orange glaze made with orange zest and juice mixed with powdered sugar that gives it such an amazing taste!
By following these tips, you will be sure to end up with a moist and flavorful Orange-Pecan-Spice Pound Cake that everyone will rave about!
Bottom Line
In conclusion, this Orange-Pecan-Spice Pound Cake recipe is a must-try for all cake lovers out there. With its deliciously luxurious orange, pecan and spice flavors, it’s sure to become a favorite among your friends and family.
What sets this recipe apart is not just its mouth-watering taste, but also the ease with which you can make it. Using simple ingredients like butter, all-purpose flour, sugar, eggs, baking powder and light corn syrup, you can quickly whip up a perfectly moist and flavorful pound cake.
Furthermore, this recipe is versatile and offers numerous substitutions and variations to cater to different preferences. So whether you want to add cream cheese or pecan pie filling, or you prefer sweet potato or pumpkin instead of orange zest, this recipe has got you covered.
In summary, I highly recommend this Orange-Pecan-Spice Pound Cake recipe for anyone looking to impress their guests with a delicious Southern dessert. It’s perfect for any occasion, including autumn gatherings or holidays like Thanksgiving and Christmas. Head over to food.com/orange-pecan-spice-pound-cake-recipe to get started today!
Orange-Pecan-Spice Pound Cake Recipe
Ingredients
- 2 cups finely chopped pecans, toasted and divided
- 1 lb butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup milk
- 2 tablespoons grated orange rind
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon orange extract
- 1/2 teaspoon ground cloves
For Orange Syrup
- 1 large orange
- 1 cup sugar
For Glazed Pecan Halves
- 1 cup pecan halves
- 3 tablespoons light corn syrup
- vegetable oil cooking spray
Instructions
- Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
- (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
- Add eggs, 1 at a time; beating until blended after each addition.
- Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
- Spoon batter evenly into prepared pan.
- Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
- While cake is baking, prepare Orange Syrup (see below).
- Cool in pan on wire rack for 20 minutes.
- Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
- While cake is cooling, bake Glazed Pecan Halves (see below).
- Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
- Let cake cool completely on wire rack.
- Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
- For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
- Set orange rind aside.
- Squeeze orange to get 1/2 cup juice.
- Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
- Bring mixture to a boil over medium high heat, and boil 2 minutes.
- Makes about 1 cup.
- For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
- Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
- Arrange pecan halves in an even layer in a pan.
- Bake at 350°F for 12 minutes; stir using a rubber spatula.
- Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
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.