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Recipe Summary

Yield:
one 10-inch cake
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Ingredients

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Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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