Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

Another from-scratch cake recipe from White Lily flour.

Ingredients Nutrition

Directions

  1. Heat oven to 325 degrees. Generously coat a 10 inch tube or 10 cup bundt pan with no-stick flour spray.
  2. Beat butter about 30 seconds or until creamy. Gradually add sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
  3. Combine flour and baking soda; add alternately with sour cream. Beat on low speed after each addition, just until combined. Do not overmix. Fold in orange peel.
  4. Spoon about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
  5. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
  6. Orange and Honey Glaze: In 1 cup glass measure, microwave butter on high for 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on High for 1 minute. Drizzle over cake.

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