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2 Cups Butter or Margarine, softened
Glaze:
2 Cups Sugar
1/2 Cup Powdered Sugar
6 Eggs
2-1/2 to 4 tsp orange juice
3-1/2 Cups All-Purpose Flour
Pecan Halves for garnish
1/2 tbsp Clabber Girl Baking Powder
1/2 Cup Orange Juice
1/2 tsp Salt
2 Cups Golden Raisins
1/4 Cup Orange Juice
4 Cups Chopped Pecans
2-1/2 tsp Grated Orange Rind
Mix 1/2 cup orange juice, 2 cups raisins and let stand for 2 hours. Add pecans. Beat butter until fluffy; beat in sugar. Beat in eggs, one at a time beating well after each addition. Combine flour, Clabber Girl Baking Powder and salt. Add to creamed mixture alternately with 1/4 cup orange juice, beginning and ending with dry ingredients. Stir in pecan/raisin mixture and orange rind. Spoon batter into a greased and floured 10 inch tube pan or angel food cake pan. Bake at 325 or until toothpicks inserted in cake come out clean, about 1-1/2 to 1-3/4 hours. Cool in pan 15 minutes; remove and cool on wire rack.
2 Cups Butter or Margarine, softened
Glaze:
2 Cups Sugar
1/2 Cup Powdered Sugar
6 Eggs
2-1/2 to 4 tsp orange juice
3-1/2 Cups All-Purpose Flour
Pecan Halves for garnish
1/2 tbsp Clabber Girl Baking Powder
1/2 Cup Orange Juice
1/2 tsp Salt
2 Cups Golden Raisins
1/4 Cup Orange Juice
4 Cups Chopped Pecans
2-1/2 tsp Grated Orange Rind
Mix 1/2 cup orange juice, 2 cups raisins and let stand for 2 hours. Add pecans. Beat butter until fluffy; beat in sugar. Beat in eggs, one at a time beating well after each addition. Combine flour, Clabber Girl Baking Powder and salt. Add to creamed mixture alternately with 1/4 cup orange juice, beginning and ending with dry ingredients. Stir in pecan/raisin mixture and orange rind. Spoon batter into a greased and floured 10 inch tube pan or angel food cake pan. Bake at 325 or until toothpicks inserted in cake come out clean, about 1-1/2 to 1-3/4 hours. Cool in pan 15 minutes; remove and cool on wire rack.