Real Recipes From Real Home Cooks ®

orange-pecan crunch cake

Recipe by
virginia duncan
decatur, AR

This is an from an old Southern Living book. It's great to sit on a cold winter day and eat a slice of this and sip some coffee and enjoy the day.

yield 6 -8
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For orange-pecan crunch cake

  • 1/2 c
    pecans, finely chopped
  • 2/3 c
    butter
  • 1 1/2 c
    sugar
  • 3
    eggs, separated
  • 3/4 c
    milk
  • 1 tsp
    orange rind grated
  • 2 Tbsp
    orange juice
  • 2 1/3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 3/4 tsp
    vanilla extract
  • 1/2 tsp
    cream of tartar
  • 3/4 tsp
    salt

How To Make orange-pecan crunch cake

  • 1
    Grease and flour a 10-inch Bundt pan; sprinkle pecans in pan. Set aside.
  • 2
    Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
  • 3
    Combine milk, orange rind, and juice. Combine flour, baking powder, salt and soda; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla. Combine egg whites (at room temperature) and cream of tartar; beat until stiff peaks form. Fold into batter.
  • 4
    Pour batter into prepared pan; bake at 350 for 50 to 55 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan 1o minutes; remove from pan, and cool completely.
  • 5
    Spoon glaze over cake.
  • 6
    GLAZE: 1/2 teaspoon grated orange rind. 1/2 cup orange juice. 1/4 cup sugar. 1 tablespoon butter.
  • 7
    Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until sugar dissolves and mixture is hot. yield: about 3/4 cup.
  • 8
    Spoon over cake.

Categories & Tags for Orange-Pecan Crunch Cake:

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