Orange Essence Cakes

Name: Orange Essence Cakes
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/3 cup honey; 2 large eggs; 1 1/4 cups sifted cake flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1/3 cup freshly squeezed orange juice; 1/3 cup finely chopped pecans; 1 teaspoon vanilla extract; 1/2 teaspoon grated orange rind; 1 cup sifted powdered sugar; 2 tablespoons plus 1 teaspoon Grand Marnier or orange juice

13 ingredients

5 steps

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/3 cup honey
2 large eggs
1 1/4 cups sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup freshly squeezed orange juice
1/3 cup finely chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 cup sifted powdered sugar
2 tablespoons plus 1 teaspoon Grand Marnier or orange juice

Directions

1

Beat butter in a large mixing bowl at medium speed of an electric mixer until creamy. Gradually add 1/2 cup sugar and honey, beating well. Add eggs, one at a time, beating until blended.
2

Combine flour, baking powder, and salt; add to butter mixture alternately with orange juice, beginning and ending with flour mixture. Stir in pecans, vanilla, and orange rind. Spoon batter into 6 greased and floured Bundt-lette pans.
3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove to wire racks; let cool completely.
4

Return cakes to pans; poke holes in each cake, using a wooden skewer. Slowly pour Grand Marnier Syrup over cakes until all syrup is absorbed. Let stand 30 minutes for cakes to set. Invert cakes onto wire racks.
5

Combine powdered sugar and 2 tablespoons plus 1 teaspoon Grand Marnier; stir until smooth. Drizzle glaze over cooled cakes.