Orange-Pecan-Spice Pound Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This cake is from Southern Living's December 2002 issue. It would be a fabulous addition to a dessert buffet. Ingredients:
2 cups finely chopped pecans, toasted and divided |
1 lb butter, softened |
3 cups sugar |
6 large eggs |
4 cups all-purpose flour |
1/8 teaspoon salt |
1/2 teaspoon baking powder |
3/4 cup milk |
2 tablespoons grated orange rind |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon vanilla extract |
1 teaspoon lemon extract |
1 teaspoon orange extract |
1/2 teaspoon ground cloves |
1 large orange |
1 cup sugar |
1 cup pecan halves |
3 tablespoons light corn syrup |
vegetable oil cooking spray |
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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