Orange Crunch Cake
Posted by: Karen Sat, 21 Feb 2004, at 5:37 p.m.
 

1 C. (2 sticks) butter
2 C. granulated sugar
2 T. grated orange zest (colored portion of the peel)
Juice and grated zest (colored portion of the peel) of 1 lemon
5 eggs
3 C. sifted cake flour
1 T. baking powder
1/2 tsp. salt
3/4 C. milk
1 C. chopped pecans

Syrup:
1/4 C. butter
2/3 C. granulated sugar
1/3 C. 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 350ºF 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.

Makes 12 servings