This cake has triple orange flavor made with orange marmalade, orange peel and orange juice.
| 1 |
|
cup sugar |
| 3/4 |
|
cup LAND O LAKES® Butter, softened |
| 3 |
|
LAND O LAKES® All-Natural Eggs |
| 1 |
|
tablespoon freshly grated orange zest |
| 1 |
|
teaspoon vanilla |
| 1 |
|
cup orange marmalade |
| 3 |
|
cups all-purpose flour |
| 1 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon baking powder |
| 1/2 |
|
teaspoon salt |
| 1/3 |
|
cup orange juice |
| 1 |
|
(5-ounce) can evaporated milk |
| 1 |
|
cup chopped pecans |
| 1 |
|
cup powdered sugar |
| 1 |
|
tablespoon LAND O LAKES® Butter, softened |
| 1/2 |
|
teaspoon freshly grated orange zest |
| 4 to 5 |
|
teaspoons milk |
Heat oven to 350°F. Grease and flour 10-inch Bundt® or tube pan; set aside.
Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, beating well after each addition. Reduce speed to low; add 1 tablespoon orange zest, vanilla and orange marmalade. Beat until well mixed.
Combine flour, baking soda, baking powder and salt in medium bowl. Continue beating, gradually adding flour mixture alternately with orange juice and evaporated milk, until well mixed. Stir in pecans.
Spoon batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely.
Combine all glaze ingredients
except
milk in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired glazing consistency. Glaze cooled cake.
