This cake has triple orange flavor made
with orange marmalade, orange peel and orange juice.
Orange Nut
Butter Cake
Cake Ingredients:
1 cup granulated sugar
3/4 cup butter or margarine, softened
3 large eggs
1 tablespoon grated orange peel
1 teaspoon vanilla extract
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
Glaze Ingredients:
1 cup powdered sugar
1 tablespoon butter or margarine, softened
1/2 teaspoon grated orange peel
4 to 5 teaspoons milk
Heat oven to 350°F.
Combine sugar and 3/4
cup butter in large mixer bowl. Beat at medium speed, scraping
bowl often, until creamy (1 to 2 minutes). Continue beating,
adding eggs one at a time, beating well after each addition (1
to 2 minutes). Reduce speed to low; add 1 tablespoon orange peel,
vanilla and orange marmalade. Beat until well mixed (1 to 2 minutes).
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 (1 to 2 minutes). Stir
in pecans by hand.
Spoon batter into greased
and floured 10-inch Bundt® or tube pan.
Bake for 50 to 60 minutes
or until wooden pick inserted in center comes out clean. Cool
in pan 10 minutes; remove from pan. Cool completely.
Combine all glaze ingredients
except milk in small mixer bowl. Beat at low speed, scraping
bowl often and gradually adding enough milk for desired glazing
consistency. Glaze cooled cake.
