Orange Pecan Cake

2 Reviews Add a Pic
Recipe by  Carol

“This is a very rich cake with Grand Marnier poured into it.”

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Adjust Servings

Original recipe yields 1 tube cake



  1. Stir together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, cream the butter or margarine, 3/4 cup granulated sugar, and brown sugar. Beat in eggs, then add vanilla, sour cream, and orange rind. Beat the flour mixture into the creamed mixture. Stir in the pecans. Pour the batter into a greased and floured tube pan.
  3. In a small bowl, mix together the remaining 1/4 cup sugar, the orange juice, and the liqueur.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done with a toothpick. Pour the orange juice mixture over the hot cake. Transfer to a rack to cool.

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Reviews (2)

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This was very good and a nice change from the ordinary! The cake has lots of flavor and is very moist! I didn't use the Grand Marnier and it turn out just fine - next time I will make a glaze from OJ and powdered sugar, instead of just the granulated sugar and OJ that the recipe calls for. This recipe will be 5-Star with a glaze!! I will make this again - it disappeared in 2 days!!!



Very light and tasty. I will add orange extract next time for a more intense flavour.

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Amount Per Serving (14 total)

  • Calories
  • 316 cal
  • 16%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 182 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Amazing Pecan Coffee Cake


next recipe:

Carol's Butter Pecan Cake