Ready in 45 minutes
Really nice dense cake. Just take care to only put on as much glaze as it can absorb.
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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