Description
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Ingredients
- ¼ cup chopped pecans
- 3 cups cake flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter
- 3 cups white sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup confectioners’ sugar
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour
- salt
- and baking soda into a medium bowl; set aside.
- In a large bowl
- cream butter and white sugar until light and fluffy. Beat in eggs one at a time
- then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes
- or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes
- then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl
- combine confectioners’ sugar
- orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
Servings: 12