Orange-Pecan Pound Cake

(from Lucianolinda’s recipe box)

Source: Southern Living (from RecipeThing user saymyname)

Serves 8 people

Categories: Cake

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons fresh grated orange rind
  • 1/2 teaspoon fresh grated fresh lemon rind
  • 1/4 teaspoon orange extract
  • 1/2 cup finely chopped pecans
  • 2 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup milk

Directions

  1. Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.

  2. Gradually add in the sugar; beat at medium speed 5-7 minutes.

  3. Add in eggs, one at a time, beating just until the yellow disappears.

  4. Add in rinds and orange extract, stir to combine.

  5. In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.

  6. Add remaining flour, baking powder, and salt to a bowl; stir to combine.

  7. Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.

  8. Mix on low speed just until blended after each addition.

  9. Add in pecans; stir to combine.

  10. Pour batter into a greased and floured 9×5 inch loaf pan.

  11. Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.

  12. Cool in the pan on a wire rack for 10-15 minutes.

  13. Turn out of pan and let cool completely on wire rack.

  14. Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.

  15. Gradually add in the sugar; beat at medium speed 5-7 minutes.

  16. Add in eggs, one at a time, beating just until the yellow disappears.

  17. Add in rinds and orange extract, stir to combine.

  18. In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.

  19. Add remaining flour, baking powder, and salt to a bowl; stir to combine.

  20. Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.

  21. Mix on low speed just until blended after each addition.

  22. Add in pecans; stir to combine.

  23. Pour batter into a greased and floured 9×5 inch loaf pan.

  24. Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.

  25. Cool in the pan on a wire rack for 10-15 minutes.

  26. Turn out of pan and let cool completely on wire rack.

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