Yield
6 (4") cakes

How to Make It

Step 1

Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add 1/2 cup sugar and honey, beating well. Add eggs, one at a time, beating until blended.

Step 2

Combine flour, baking powder, and salt; add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in pecans, vanilla, and orange rind. Spoon batter into 6 greased and floured Bundt-lette pans.

Step 3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove to wire racks; let cool completely.

Step 4

Return cakes to pans; poke holes in each cake, using a wooden skewer. Slowly pour Grand Marnier Syrup over cakes until all syrup is absorbed. Let stand 30 minutes for cakes to set. Invert cakes onto wire racks.

Step 5

Combine powdered sugar and 2 tablespoons plus 1 teaspoon Grand Marnier; stir until smooth. Drizzle glaze over cooled cakes.

Christmas with Southern Living 1995

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