Orange-Glazed Pecan Cake
Source of Recipe
Washington Post 9/27/00
Recipe Introduction
This moist cake is a sure hit. The pecans are ground to a paste to ensure pecan flavor in every bite.
List of Ingredients
(8 servings)
For the cake:
1 cup (about 4 ounces) chopped pecans
1/2 cup canola or corn oil, plus additional for the pan
3/4 cup cake flour
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup sour cream
1/2 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon almond extract
For the glaze:
2 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 tablespoons freshly squeezed orange juice
1/2 teaspoon grated orange zest
Recipe
For the cake: Preheat the oven to 350 degrees. Lightly oil a square or round 9-inch cake pan or pie plate with sides at least 2 inches high.
In a food processor or blender, process the pecans and oil until the pecans are finely ground. Set aside.
In a large bowl with an electric mixer on low speed, combine the cake and all-purpose flours, brown and granulated sugars, baking powder, baking soda and salt. Add the pecan mixture, increase the speed to medium and beat just until crumbs form, about 1 minute. Add the egg and mix just until incorporated. Add the sour cream, orange zest and the vanilla and almond extracts and mix just until incorporated. Scrape the batter into the prepared pan and, using a spatula, smooth the top.
Bake the cake in the preheated oven for about 30 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
For the glaze: In a small bowl, combine the butter and the confectioners' sugar. The mixture should be crumbly. Add the orange juice and zest and mix until smooth and thick. Set aside.
Remove the cake from the oven and transfer the pan to a wire rack. Using a fork, poke rows of holes over the top of the cake, making about 25 holes in all. Pour the glaze over the cake and, using a knife or small spatula, spread it evenly over the top. Some of the glaze will collect at the edge of the pan. Set aside to cool thoroughly. The glaze should become firm as the cake cools.
Per serving: 434 calories, 4 gm protein, 40 gm carbohydrates, 30 gm fat, 40 mg cholesterol, 5 gm saturated fat, 161 mg sodium, 1 gm dietary fiber
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