orange-pecan crunch cake

How To Make orange-pecan crunch cake

• 1

  Grease and flour a 10-inch Bundt pan; sprinkle pecans in pan. Set aside.
• 2

  Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
• 3

  Combine milk, orange rind, and juice. Combine flour, baking powder, salt and soda; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla. Combine egg whites (at room temperature) and cream of tartar; beat until stiff peaks form. Fold into batter.
• 4

  Pour batter into prepared pan; bake at 350 for 50 to 55 minutes or until a wooden tooth pick inserted in center comes out clean. Cool in pan 1o minutes; remove from pan, and cool completely.
• 5

  Spoon glaze over cake.
• 6

  GLAZE: 1/2 teaspoon grated orange rind. 1/2 cup orange juice. 1/4 cup sugar. 1 tablespoon butter.
• 7

  Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until sugar dissolves and mixture is hot. yield: about 3/4 cup.
• 8

  Spoon over cake.
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