Ingredients
12
12 servings
- •¼ cup chopped pecans
- •3 cups cake flour
- •½ teaspoon salt
- •¼ teaspoon baking soda
- •1 cup unsalted butter
- •3 cups white sugar
- •6 eggs
- •1 teaspoon vanilla extract
- •1 cup sour cream
- •1 cup confectioners' sugar
- •3 tablespoons orange juice
- •1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutritional Facts
Per 12 servings
- Calories: 594
- Carbohydrate: 90g
- Fat: 24g
- Fiber: 1g
- Protein: 7g
- Sugar: 61g
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