Rating: 4.5 stars
379 Ratings
  • 5 star values: 289
  • 4 star values: 52
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 11

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Recipe Summary

cook:
1 hr 30 mins
additional:
20 mins
total:
2 hrs 20 mins
prep:
30 mins
Servings:
12
Yield:
1 - 10-inch Bundt or tube pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

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  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts

594 calories; protein 7.1g; carbohydrates 89.7g; fat 23.8g; cholesterol 142.1mg; sodium 171.3mg. Full Nutrition
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