You are here: Home » Recipes » Orange Pecan Beer Cake with Orange Glaze Orange Pecan Beer Cake with Orange Glaze Recipe by Our Cookbook CollectionKitchen Tested Yield 10 to 12 servings Prep 20 mins Cook 55 mins Beer is the surprising ingredient in this tender cake. PrintEmail 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:1 cup chopped pecans, toasted1/2 cup sugar1 1/2 teaspoons grated orange peel1/4 teaspoon nutmeg1/4 teaspoon vanillaCake:3 cups all-purpose flour1 1/2 teaspoons baking powder1 1/2 teaspoons baking soda3/4 cup butter or Crisco, softened1 1/2 cups sugar3 -- eggs1 1/2 teaspoons grated orange peel1 tablespoon orange juice7 tablespoons beer1 1/2 cups sour cream1/2 teaspoon vanilla extractGlaze:1 -- orange, peel and juice1/2 cup light brown sugar1 tablespoon butter1/3 cup toasted pecan halves Instructions Preheat oven to 350F. Grease a 12-cup Bundt pan with butter or Crisco and dust with floor. To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla. Cover. 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. 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. 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).