Recipe

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• 1 cup unsalted butter, room temperature
• 2 3/4 cups all-purpose flour (plus more for dusting the pan )
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup packed light brown sugar
• 3/4 cup sugar
• 4 eggs, separated
• 3 tbsp freshly grated orange zest
• 1 cup freshly squeezed orange juice
• 2 cups pecan halves, lightly toasted and chopped
• 1/3 cup sugar
• 1/3 cup freshly squeezed orange juice

• 1 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).
• 2 Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
• 3 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.
• 4 Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
• 5 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.
• 6 Stir in pecans.
• 7 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.
• 8 Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
• 9 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.
• 10 Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
• 11 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.
• 12 Serve warm or at room temperature.
• 13 The cake will keep in an airtight container at room temperature for up to 2 days.