Preheat oven to 350
Grease and flour 10 inch tub or bundt pan.
Cream butter with 1 cup of the sugar until light and fluffy. Beat in egg yolks. Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth. Stir in orange zest and chopped pecans. Beat egg whites until stiff; fold into batter. Pour batter into a buttered 9-inch tube pan and bake at 350? for 45 to 50 minutes.
Combine remaining 1/2 cup sugar with orange juice and Grand Marnier; pour over hot cake. NOTE: do this slowly and stop when cake does not seem to be absorbing more. Let cool and remove from pan. Once removed from pan, try to see if it will absorb some more of the glaze.
Decorate top with pecan halves. Cool on rack before removing from pan. If you put on too much glaze, it might make the bottom soggy and make it really hard to get out of the pan. So proceed slowly as above
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 234 (35%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 57.8mg||18 %|
|Sodium 624.4mg||22 %|
|Potassium 97.3mg||3 %|
|Total Carbohydrate 110.6g||33 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 109.3g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 674
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