Categories: sweet breads-coffee cakes

Ingredients

• 1/3 cup butter, melted
• 1/3 cup light brown sugar, packed
• 16 pecan halves
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 Tbsp. orange juice
• 1 Tbsp. grated orange rind
• 3 eggs
• 3 cups flour
• 1 Tbsp. baking powder
• 1/4 tsp. salt
• 1 cup milk
• 3/4 cup raisins

Directions

1. Heat oven to 325 degrees.
2. Pour melted butter into bottom of well-greased and floured 12-cup Bundt pan; cool 15 minutes. Sprinkle brown sugar over butter. Press nuts firmly into sugar mixture.
3. Cream butter and sugar until light and fluffy; stir in orange juice and rind.
4. Add eggs, one at a time. mixing well after each addition. Sift together 2 1/2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk.
5. Combine raisins and remaining 1/4 cup flour; fold into batter. Carefully spoon batter into pan. Bake at 325 degrees, 1 hour and 5 minutes or until wooden pick inserted in center comes out clean, remove from pan immediately.

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