- 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
- Orange Glaze
- Grated orange zest
How to Make It
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.