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White Lily

Honey Orange Pecan Cake

PREP TIME:

10 min

COOK TIME:

1 hrs 30 min

YIELD:

12 servings

INGREDIENTS:

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

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 325°F. Generously coat 10-inch tube or 10-cup fluted tube pan with flour no-stick cooking spray.

  2. 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. 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. 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. 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.

  6.  
    ORANGE AND HONEY GLAZE

  7. 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.

  8. TIP
    *To toast pecans: Place pecans in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.