From: Clabber Girl Recipe Book
"Recipes to Warm the Heart" Mix powdered sugar with enough orange juice to make spoonable glaze consistency. Spoon over top of baked and cooled cake. Garnish with pecan halves.
Menu
From: Clabber Girl Recipe Book
"Recipes to Warm the Heart" Mix powdered sugar with enough orange juice to make spoonable glaze consistency. Spoon over top of baked and cooled cake. Garnish with pecan halves.
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.