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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine powdered sugar and 2 tablespoons plus 1 teaspoon Grand Marnier; stir until smooth. Drizzle glaze over cooled cakes.
Nutrition & Diet Analysis (per serving)
873
kcal
44% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).