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Orange-Pecan-Spice Pound Cake

Orange-Pecan-Spice Pound Cake Recipe

This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet.
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Prep Time 25 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 1 10inch tube cake
Calories 1126.7 kcal

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.

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Nutrition

Serving: 244gCalories: 1126.7kcalCarbohydrates: 131.9gProtein: 13.1gFat: 63.9gSaturated Fat: 26.8gCholesterol: 227.1mgSodium: 365.3mgFiber: 5.3gSugar: 85.2g
Keyword < 4 Hours, Christmas, Dessert, Fruit, Nuts, Oven, Potluck, Thanksgiving, Weeknight, Winter
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