Orange Pecan Cake

Orange Pecan Cake

From The Silver Palate Cookbook

8 T. (1 stick) sweet butter, softened

3/4 cup granulated sugar

2 eggs, separated

grated rind of 2 oranges (I used blood oranges, or tarocchi from Sicily)

1 1/2 cups unbleached all-purpose flour

1 1/2 t. baking powder

1/4 t. baking soda

pinch of salt

1/2 cup fresh orange juice (I strained out the pulp)

1 cup shelled pecans, chopped

Orange Glaze

1/4 cup sugar (I used a bit more sugar and a bit more orange juice too to get a little more glaze)

1/4 cup fresh orange juice

  1. Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 inch loaf pan.
  2. Cream the butter. Add 3/4 cup sugar gradually, beating with an electric mixer until light. Beat in the egg yolks, one at a time, and the grated orange rind.
  3. Sift the flour with baking powder, baking soda and salt, and add dry mixture to the batter alternately with 1/2 cup orange juice, beginning and ending with flour. Gently mix inthe pecans.
  4. Beat the egg whites until stiff and fold them carefully into the batter.
  5. Pour batter into the prepared loaf pan, set on the middle rack of the oven, and bake for 50 to 60 minutes.
  6. Meanwhile make the glaze by heating the sugar and orange juice together in a sauepan and simmering gently for a few minutes until a light syrup forms. Spoon the hot syrup over the cake as soon as it comes out of the oven. Cool in the pan on a wire rack.