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White Lily

Honey Orange Pecan Cake


10 min


1 hrs 30 min


12 servings


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


  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.


  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.