Orange Juice Pecan Cake Recipe 355

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
• On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
• In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
• Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
• Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
• Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
• Bake for 30 minutes, or until knife inserted in cake comes out clean.
• Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Steps:

• Heat oven to 350°. Butter a bundt pan and layer pecans in bottom. In large bowl, mix cake mix and pudding mix. Add oil and oj and then eggs, one at a time. Beat until smooth (3-4 min.)and pour into pan. Bake 45 min. or until it tests done in center. Remove from oven but leave in pan. While cake is baking make the glaze. Melt butter in saucepan, then add sugar and oj and stir until sugar melts and is well incorporated, keeping heat on low setting. Pour glaze over warm cake while cake is still in pan. Pour slowly and work around edges. Cake will look very wet and you'll think you have too much glaze but it will soak in. Cool in pan at least an hour before removing to serving plate.

Steps:

• 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!)
• (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.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time; beating until blended after each addition.
• Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
• Spoon batter evenly into prepared pan.
• Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
• While cake is baking, prepare Orange Syrup (see below).
• Cool in pan on wire rack for 20 minutes.
• Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
• While cake is cooling, bake Glazed Pecan Halves (see below).
• 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).
• Let cake cool completely on wire rack.
• Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
• For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
• Set orange rind aside.
• Squeeze orange to get 1/2 cup juice.
• Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
• Bring mixture to a boil over medium high heat, and boil 2 minutes.
• Makes about 1 cup.
• For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
• Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
• Arrange pecan halves in an even layer in a pan.
• Bake at 350°F for 12 minutes; stir using a rubber spatula.
• Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.