Orange Pecan Beer Cake with Orange Glaze

  • Yield: 10 to 12 servings
  • Prep: 20 mins
  • Cook: 55 mins

The addition of beer gives this cake a nice, light crumb. The cake is the creation of Julie Rice, who won a Crisco baking contest with it. Use a full-flavored beer.

Ingredients

Filling:
1cup chopped pecans, toasted
1/2cup sugar
1 1/2teaspoons grated orange peel
1/4teaspoon nutmeg
1/4teaspoon vanilla
Cake:
3cups all-purpose flour
1 1/2teaspoons baking powder
1 1/2teaspoons baking soda
3/4cup butter or Crisco, softened
1 1/2cups sugar
3-- eggs
1 1/2teaspoons grated orange peel
1tablespoon orange juice
7tablespoons beer
1 1/2cups sour cream
1/2teaspoon vanilla extract
Glaze:
1-- orange, peel and juice
1/2cup light brown sugar
1tablespoon butter
1/3cup toasted pecan halves

Instructions

  1. Preheat oven to 350F. Grease a 12-cup Bundt pan with butter or Crisco and dust with floor.
  2. To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla. Cover.
  3. To prepare the cake, combine flour, baking powder and baking soda. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in grated orange peel, orange juice and beer mixture, sour cream, and vanilla until smooth. Add flour mixture and stir only until smooth. Pour one-third of the batter into the prepared pan. Top with one-third of the filling. Repeat layers twice.
  4. Bake 45 to 50 minutes, until a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan; invert onto a serving plate.
  5. To prepare the glaze, remove peel (without pith) from orange in long strips. Combine juice of the orange, sugar and butter in a small saucepan. Heat and gently simmer until mixture is slightly thickened, about 10 minutes. Remove from heat and add pecans. Brush glaze on top and sides of warm cake. Arrange orange peel and pecans decoratively on top.

Recipe by Julie Rice. Reprinted with permission from Susanna Short’s Bundt Cake Bliss (Minnesota Historical Society Press, mnhs.org/market/mhspress, 2007).

Nutritional Info *per serving

  • Calories 650
  • Glycemic Load 28
  • Fat 33g
  • Saturated Fat 14g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 12g
  • Cholesterol 110mg
  • Sodium 440mg
  • Potassium 210mg
  • Carbohydrate 85g
  • Fiber 3g
  • Sugars 53g
  • Protein 8g
  • Trans Fat 1g
  • Vitamin A 15%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 15%
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