Orange-Pecan Crunch Cake

Orange-pecan Crunch Cake

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virginia duncan


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.


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20 Min
55 Min


  • 1/2 c
    pecans, finely chopped
  • 2/3 c
  • 1 1/2 c
  • 3
    eggs, separated
  • 3/4 c
  • 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

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.

Printable Recipe Card

About Orange-Pecan Crunch Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Heirloom

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