Directions:
- Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
- Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy.
- Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
- With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated.
- Stir in pecans.
- In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter.
- Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
- Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency.
- Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
- Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving.
- Serve warm or at room temperature.
- The cake will keep in an airtight container at room temperature for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 650.15 Kcal (2722 kJ) | ||
| Calories from fat | 416.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.26g | 71% | |
|---|---|---|---|
| Cholesterol | 95.23mg | 32% | |
| Sodium | 178.72mg | 7% | |
| Potassium | 425.64mg | 9% | |
| Total Carbs | 55.42g | 18% | |
| Sugars | 27.7g | 111% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 9.21g | 18% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2mg | 11% | |
| Calcium | 116.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 414.4 Kcal (1735 kJ) | ||
| Calories from fat | 265.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.48g | 71% | |
|---|---|---|---|
| Cholesterol | 60.7mg | 32% | |
| Sodium | 113.91mg | 7% | |
| Potassium | 271.3mg | 9% | |
| Total Carbs | 35.33g | 18% | |
| Sugars | 17.65g | 111% | |
| Dietary Fiber | 2.93g | 18% | |
| Protein | 5.87g | 18% | |
| Vitamin C | 10.3mg | 27% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.3mg | 11% | |
| Calcium | 74.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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