Tennessee Christmas Cake
1 cup butter or margarine
3 cups sugar
6 large eggs, room temperature
2 tablespoons orange juice
1 teaspoon almond extract
2 3/4 cups White Lily® All Purpose Flour
1/4 teaspoon baking soda
1 cup sour cream
1 tablespoon grated fresh orange zest
1 cup chopped pecans, toasted (divided)
1/4 cup butter or margarine
1/4 cup packed brown sugar
1/4 cup honey
1 teaspoon grated fresh orange zest
Preheat oven to 325 degrees. Generously coat a 10 inch tube or 10 cup bundt pan with Crisco no-stick cooking spray with flour.
In a large mixer bowl, beat butter about 30 seconds or until creamy. Gradually add sugar; beat 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
In medium bowl, stir together flour and baking soda; add alternately with sour cream. Beat on low speed after each addition, just until combined. Do not overmix. Fold in orange zest.
Spoon about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
Bake 1 1/2 hrs. or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
Orange and Honey Glaze: In 1 cup glass measure, microwave butter on high for 1 minute or until melted. Stir in brown sugar, honey and orange zest. Microwave on High for 1 minute. Drizzle over cake.