I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Ingredients
- pecans: 0.25 cup (chopped)
- cake flour: 3 cups
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- unsalted butter: 1 cup
- white sugar: 3 cups
- eggs: 6 piece
- vanilla extract: 1 tsp
- sour cream: 1 cup
- confectioners' sugar: 1 cup
- orange juice: 3 Tbsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
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In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
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Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
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To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
