ORANGE-PECAN CRUNCH CAKE
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.
Provided by virginia duncan
Categories Cakes
Time 1h15m
Number Of Ingredients 12
Steps:
- 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.
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