Orange Crunch Cake

[Guest guest]

Orange Crunch Cake

Makes 12 servings.

 

1 cup (2 sticks) butter

2 cups granulated sugar

2 tablespoons grated orange zest (colored portion of the peel)

Juice and grated zest (colored portion of the peel) of 1 lemon

5 eggs

3 cups sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

1 cup chopped pecans

 

Syrup

1/4 cup butter

2/3 cup granulated sugar

1/3 cup orange juice

 

Generously butter and flour a 10-inch tube or Bundt pan and set aside.

 

In a large bowl of an electric mixer, cream butter and sugar on high

speed until fluffy, about 2 minutes. Stir in orange and lemon zest and

lemon juice. Add eggs, one at a time, beating thoroughly and scraping

down sides of mixing bowl with rubber spatula between each addition.

 

In a large bowl, sift flour again, along with baking powder and salt.

Add flour mixture to creamed butter mixture alternately with milk,

beating well after each addition.

 

Sprinkle pecans into bottom of prepared pan. Pour batter into pan and

bake in a preheated 350 degree F oven for 1 hour or until cake tests

done. Remove from oven and place pan on wire rack to cool for 5 minutes.

 

Prepare glaze: Place butter, sugar and orange juice in a small saucepan

over medium-high heat. Cook, stirring constantly, until sugar is

dissolved, about 3 minutes. Pierce cake with a fork and pour hot glaze

over warm cake. Let cake cool completely before releasing from pan.