Orange Pecan Spice Pound Cake Recipes

ORANGE-PECAN POUND CAKE

Steps:

• Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.
• Gradually add in the sugar; beat at medium speed 5-7 minutes.
• Add in eggs, one at a time, beating just until the yellow disappears.
• Add in rinds and orange extract, stir to combine.
• In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.
• Add remaining flour, baking powder, and salt to a bowl; stir to combine.
• Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.
• Mix on low speed just until blended after each addition.
• Add in pecans; stir to combine.
• Pour batter into a greased and floured 9x5 inch loaf pan.
• Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.
• Cool in the pan on a wire rack for 10-15 minutes.
• Turn out of pan and let cool completely on wire rack.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

ORANGE-PECAN-SPICE POUND CAKE RECIPE

Steps:

• Step 1 Sprinkle 1 1/4 cups nely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Step 2 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. Step 3 Combine our and salt; add to butter mixture alternately with milk, beginning and ending with our 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. Step 4 Bake at 300° for 1 hour and 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove cake from pan; invert cake, pecan crust-side-up, onto a wire rack. Step 5 Brush top and sides of pound cake gently several times with hot Orange Syrup, using a 2-inchwide pastry brush and allowing the cake to absorb the Orange-Pecan-Spice Pound Cake The chopped pecans form a nice, crisp coating on top of the baked cake. 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. Arrange Boxwood Garland around bottom of cake before serving, if desired.

SWEET POTATO POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
• In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.
• Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
• To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

ORANGE PECAN BUNDT CAKE

Steps:

• Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
• Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
• In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy.
• Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
• With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated.
• Stir in pecans.
• In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter.
• Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
• Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency.
• Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
• Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving.
• Serve warm or at room temperature.
• The cake will keep in an airtight container at room temperature for up to 2 days.