Orange-Glazed Pecan Pound Cake

Oxmoor House
one 10-inch cake


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1 cup butter
2 1/2 cups sugar
6 eggs
2 1/2 cups all-purpose flour, divided
1 cup finely chopped pecans
3 tablespoons self-rising flour
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Grated orange zest


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine 1/4 cup all-purpose flour and pecans; stir to coat well, and set aside.

Sift together remaining flour and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in pecans and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean.

Pour Orange Glaze evenly over hot cake. Garnish with orange zest. Cool in pan on a wire rack 15 minutes; remove from pan to cool completely.

Created date

February 2010