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.