Glazed Orange Pecan Cake

I love the combination of both oranges and pecans, but then I am from Southern California, literally the land of fruits and nuts, since a huge percentage of both fruits and nuts, as well as a lot of other agricultural products, comes from California.  There is just something so refreshing about this combination.  It is so  warm and welcoming.  My husband keeps telling me to stop making all the delectable desserts because we are both trying to lose weight, but I just can’t help myself.  They are all so tasty.  Besides, my argument was that because there are nuts, there is protein, and there is fruit as well, so it has to be healthy, right?!  I know, it is a poor excuse for healthy, but I guess I can say a slightly healthier version of dessert, with the emphasis on slightly.

Before baking.



The finished cake.


Preheat the oven to 350*F

Prepare a bundt cake pan with a little bit of cooking spray, and if you want, brush a little flour around the pan as well.


1 cup butter, softened

2 3/4 cups flour

1 TBSP baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup tightly packed brown sugar

3/4 cup granulated sugar

4 eggs, separated

3 TBSP grated orange zest

1 tsp orange extract

1 cup orange juice

2 cups chopped pecans

Mix all the dry ingredients together, except the chopped pecans and set aside.  Mix the butter and both sugars until soft and creamy.  Add the egg yolks, one at a time and mix.  Add the orange zest, and alternate adding the flour and orange juice, mixing in between, until it is all mixed in together.  In a separate clean bowl, beat the egg whites until they form stiff peaks, then gently fold into the batter, along with the pecans, and spoon into your prepared bundt pan.  Bake at 350* for 1 hour and 10 minutes, or until it is golden brown and an inserted toothpick comes out clean.  Let cool.  Then top with the orange glaze, pecan halves and orange slices (optional).  If you prefer a lighter version, just sprinkle powdered sugar over the cooled cake.  You are going to really enjoy it either way you serve it.


Orange Glaze

1 cup confectioner’s sugar

1 TBSP softened butter

3 TBSP heavy whipping cream

1 tsp orange extract

pinch of salt

Combine everything together in a mixer and mix thoroughly.  It will be a thick glaze.  Immediately spread over the cake.  There is a delicious bit of spring in every bite.  Enjoy.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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