Ingredients for Orange Pecan Spice Pound Cake
- Pecans
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups granulated sugar
- 4 large eggs
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- Orange Rind
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Extract
- Lemon Extract
- Orange Extract
- Ground Cloves
- 1 large orange
- 1 cup pecan halves
- Light Corn Syrup
- Vegetable Oil Cooking Spray
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How to Make Orange Pecan Spice Pound Cake
- Preheat oven to 300°F (150°C). Generously butter a 10-inch tube pan.
- Sprinkle 1 1/4 cups finely chopped pecans into the prepared pan, shaking to evenly coat the bottom and sides.
- Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer until light and fluffy.
- Gradually add 2 cups granulated sugar, beating well after each addition.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients alternately with 1 cup milk, beginning and ending with the dry ingredients. Mix at low speed until just combined.
- Stir in the remaining 3/4 cup chopped pecans, 1 tablespoon grated orange zest, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice.
- Pour batter into the prepared pan and spread evenly.
- Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- **While cake is baking, prepare the orange syrup:** Remove the zest from 1 large orange with a vegetable peeler, avoiding the white pith. Set zest aside.
- Juice the orange to yield 1/2 cup of juice.
- In a small saucepan, combine the orange zest, juice, and 1/2 cup granulated sugar. Cook over low heat, stirring until sugar dissolves. Bring to a boil over medium-high heat and boil for 2 minutes.
- Cool cake in the pan on a wire rack for 20 minutes.
- Invert the cake onto a wire rack, pecan crust-side up.
- **While cake is cooling, prepare the glazed pecans:** In a bowl, combine 1 cup pecan halves and 1/4 cup light corn syrup, stirring to coat.
- Line a 15x10-inch jellyroll pan with parchment paper and coat with cooking spray.
- Arrange the pecan halves in a single layer on the prepared pan.
- Bake at 350°F (175°C) for 12 minutes, stirring halfway through. Let cool completely on wax paper.
- Brush the top and sides of the cooled pound cake several times with the hot orange syrup, allowing the cake to absorb the syrup between brushings.
- Arrange the glazed pecan halves around the top of the cake or place them on each slice when serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
341g
Fat
133g
Carbs
43g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Southern United States Oven Potluck Dinner Party Fall Holiday Event Romantic Winter Cakes Nuts Dietary Christmas Thanksgiving Low Sodium Seasonal Low In Something Taste Mood To Go Equipment 4 Hours Or Less
