Honey Orange Pecan Cake

Prep Time: 10 min
Cook Time: 1 hrs 30 min
Makes: 12 servings

Ingredients:

Pillsbury Baking Spray with Flour
1 cup butter
3 cups granulated sugar
6 large eggs, room temperature
2 tablespoons orange juice
1 teaspoon almond extract
2 3/4 cups White Lily® Enriched Bleached All Purpose Flour
1/4 teaspoon baking soda
1 cup sour cream
1 tablespoon grated fresh orange peel
1 cup chopped pecans, toasted (divided)*
GLAZE
1/4 cup butter
1/4 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon grated fresh orange peel

Instructions:

1.HEAT oven to 325°F. Generously coat 10-inch tube or 10-cup fluted tube pan with flour no-stick cooking spray.
2.BEAT butter in large bowl with electric mixer about 30 seconds or until creamy. Gradually add granulated sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
3.COMBINE flour and baking soda in small bowl; add alternately with sour cream to butter mixture. Beat on low speed after each addition, just until combined (do not overmix). Fold in orange peel.
4.SPOON about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
5.BAKE 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
 ORANGE AND HONEY GLAZE
1.MICROWAVE butter in 1-cup glass measure on HIGH (100% power) 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on HIGH 1 minute. Drizzle over cake.
TIP*To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/12 of cake), Calories 640 (Calories from Fat 280), Total Fat 32g (Saturated Fat 15g, Trans Fat 0.5g), Cholesterol 165mg, Sodium 210mg, Total Carbohydrate 85g (Dietary Fiber 2g, Sugars 62g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 4%, Calcium 6%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.