Orange Crunch Cake - Stephanie

Orange Crunch Cake - Stephanie

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Stephanie Dodd


My mother served this moist cake to her card group last week and said the ladies really enjoyed it. It takes little preparation and not a lot of ingredients.


★★★★★ 2 votes

10 Min
1 Hr


  • 1 c
  • 2 c
  • 2 Tbsp
    orange rind
  • 1
    lemon (juice and rind)
  • 5
  • 3 c
    all purpose flour
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 3/4 c
  • 1 c
    pecans, chopped

How to Make Orange Crunch Cake - Stephanie


  1. With electric mixer, cream the butter and sugar; add 2 tablespoons of orange rind; juice and rind of the lemon. Beat in 5 eggs, one at a time; and then add: flour, baking powder and salt.

    Sift the dry ingredients and add alternately with 3/4 cup milk and add 1 cup chopped pecans.
  2. Bake in a 10" tube pan about one hour at 350 degrees. Cool for two minutes and then pour the following syrup over the hot cake: 1/4 c. butter, 2/3 c. sugar, and 1/3 c. orange juice. Cook this mixture until sugar is dissolved and well blended. ENJOY!

Printable Recipe Card

About Orange Crunch Cake - Stephanie

Course/Dish: Cakes

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