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Serve with strawberries and whipped cream, and Coeur d'Alene Cellars Mo.

2 cups sugar, divided
3/4 cups butter softened
2 1/2 cups flour
1 cup buttermilk
3 eggs
1 teaspoon salt

1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
2 tablespoons grated orange peel
1/2 cup orange juice

In a large bowl, with mixer at medium speed, beat 1 1/2 cups sugar and butter until fluffy.  At low speed, beat in flour, buttermilk, eggs, salt, baking soda and vanilla until well mixed, constantly scraping bowl with a rubber spatula.  Beat at medium speed 3 minutes, occasionally scraping bowl. Stir in pecans and orange peel.  Pour batter into greased 9 to 10-inch bundt pan and bake 55 minutes or until toothpick comes out clean.  Cool cake 10 minutes.  Remove from pan and place on wire rack over a sheet of waxed paper.

While cake is still very warm, in small bowl, sit organge juice with remaining 1/2 cup sugar and pour over cake.  Cool completely.  14 to 20 servings.  

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