Ingredients
- 1 cup unsalted butter, room temperature (plus melted butter for greasing the pan)
- 2 3/4 cups all-purpose flour (plus more for dusting the pan)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed light brown sugar
- 3/4 cup sugar
- 4 eggs, separated
- 3 tablespoons freshly grated orange zest
- 1 cup freshly squeezed orange juice
- 2 cups pecan halves, lightly toasted and chopped
- Orange Syrup:
- 1/3 cup sugar
- 1/3 cup freshly squeezed orange juice
Directions
-
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.