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Orange-Glazed Pecan Pound Cake

Yield one 10-inch cake


  • 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

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

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

  3. 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.

  4. 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.

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