Orange-Pecan-Spice Pound Cake Recipe

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Orange-Pecan-Spice Pound Cake
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Ingredients
20
Count
Nutrition
3203
Calories
Total time
26
Minutes
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Ingredients:

Directions:

  1. Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
  2. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
  3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
  4. Add eggs, 1 at a time; beating until blended after each addition.
  5. Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
  6. Beat at low speed until blended after each addition.
  7. Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
  8. Spoon batter evenly into prepared pan.
  9. Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
  10. While cake is baking, prepare Orange Syrup (see below).
  11. Cool in pan on wire rack for 20 minutes.
  12. Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
  13. While cake is cooling, bake Glazed Pecan Halves (see below).
  14. Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
  15. Let cake cool completely on wire rack.
  16. Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
  17. For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
  18. Set orange rind aside.
  19. Squeeze orange to get 1/2 cup juice.
  20. Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
  21. Bring mixture to a boil over medium high heat, and boil 2 minutes.
  22. Makes about 1 cup.
  23. For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
  24. Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
  25. Arrange pecan halves in an even layer in a pan.
  26. Bake at 350°F for 12 minutes; stir using a rubber spatula.
  27. Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3202.5 Kcal (13408 kJ)
Calories from fat 2088.97 Kcal
% Daily Value*
Total Fat 232.11g 357%
Cholesterol 523.68mg 175%
Sodium 233.07mg 10%
Potassium 1256.75mg 27%
Total Carbs 264.27g 88%
Sugars 144.66g 579%
Dietary Fiber 21.57g 86%
Protein 43.11g 86%
Vitamin C 29.2mg 49%
Vitamin A 1.1mg 38%
Iron 8.2mg 46%
Calcium 337mg 34%
Amount Per 100 g
Calories 438.05 Kcal (1834 kJ)
Calories from fat 285.74 Kcal
% Daily Value*
Total Fat 31.75g 357%
Cholesterol 71.63mg 175%
Sodium 31.88mg 10%
Potassium 171.9mg 27%
Total Carbs 36.15g 88%
Sugars 19.79g 579%
Dietary Fiber 2.95g 86%
Protein 5.9g 86%
Vitamin C 4mg 49%
Vitamin A 0.2mg 38%
Iron 1.1mg 46%
Calcium 46.1mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 82.6
    Points
  • 91
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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