Directions:
- Preheat the oven to 350°F.
- Coat a 10-inch Bundt pan with nonstick cooking spray.
- In a large bowl, beat the butter at medium speed of an electric beater until creamy. Gradually add the brown sugar, beating well.
- Add the eggs one at a time, beating after each addition.
- Add the flour, cracker crumbs, and orange juice; beat at low speed until blended. Stir in the 1 cup chopped pecans then pour the batter into the pan.
- Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean (cake will not rise to top of pan).
- Cool in pan on a wire rack for 15 minutes; remove cake from pan, and let cool completely on the wire rack.
- In a small bowl, stir together the confectioners' sugar and milk; drizzle over the cooled cake, and sprinkle with the 1/2 cup pecan halves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 826.92 Kcal (3462 kJ) | ||
| Calories from fat | 529.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.82g | 90% | |
|---|---|---|---|
| Cholesterol | 122.44mg | 41% | |
| Sodium | 451.57mg | 19% | |
| Potassium | 337.18mg | 7% | |
| Total Carbs | 70.39g | 23% | |
| Sugars | 36.62g | 146% | |
| Dietary Fiber | 5.25g | 21% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.6mg | 20% | |
| Calcium | 162.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 426 Kcal (1784 kJ) | ||
| Calories from fat | 272.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.3g | 90% | |
|---|---|---|---|
| Cholesterol | 63.07mg | 41% | |
| Sodium | 232.63mg | 19% | |
| Potassium | 173.7mg | 7% | |
| Total Carbs | 36.26g | 23% | |
| Sugars | 18.87g | 146% | |
| Dietary Fiber | 2.7g | 21% | |
| Protein | 5.72g | 22% | |
| Vitamin C | 8.2mg | 27% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.9mg | 20% | |
| Calcium | 83.8mg | 16% | |
* 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.
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