The best delicious Orange-pecan Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange-pecan Bundt Cake recipe today!
Hello my friends, this Orange-pecan Bundt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Orange-pecan Bundt Cake is amazingly delicious, and addictive, everyone will be asking for more Orange-pecan Bundt Cake.
What Makes This Orange-pecan Bundt Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange-pecan Bundt Cake.
Ready to make this Orange-pecan Bundt Cake Recipe? Let’s do it!
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Margarine
1 pk (10-ounce) pecans
1/2 pk (6-ounce) Marble or Plain
-Mandel Cuts (Passover
-cookies)
2 c Sugar
7 1/2 tb Potato starch
5 ts Ground cinnamon
7 lg Egg whites
1/2 ts Salt
7 lg Egg yolks
3 tb Finely grated orange peel (3
-to 4 oranges)
3 tb Frozen orange juice
-concentrate, thawed
1/4 c (1/2 stick) unsalted
-margarine, melted, cooled
Orange segments (optional)
Whipped cream or nondairy
-topping (optional)
Source: Bon Appetitwe, l992
While this cake tastes delicious on its own, enhance it with dollops of
whipped cream or nondairy topping and a few orange segments.
Position rack in center of oven and preheat to 350?F. Generously coat
12-cup bundt pan (preferably nonstick) with margarine. In processor finely
grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
Beat egg whites and salt in large bowl until soft peaks form. Gradually add
1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel,
orange juice concentrate and remaining 1/2 cup sugar in medium bowl until
just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk
mixture into whites in 3 additions. Fold in pecan mixture in 3 additions.
Pour batter into prepared bundt pan.
Bake until tester inserted into center of cake comes out dry, about 50
minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and
cool completely. (Can be made 2 days ahead. Cover cake tightly and store at
room temperature.)
Cut cake into wedges. Garnish with orange segments and whipped cream, if
desired, and serve.
Yields
12 Servings.
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