Monday, October 25, 2010

Orange Cake With Triple Sec

This cake is remarkably delicious, elegant, and easy. I made it in small loaf pans and left the nuts on the bottom; it would probably be delicious with the nuts on top! This can be made using cake mix, or from scratch.


  • 1 cup chopped pecans
  • 1 box yellow cake mix, or replace with cake ingredients below
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup Triple Sec
  • 1 tablespoon grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup water (or OJ or Triple Sec)
  • Glaze (recipe follows)
Cake ingredients to replace cake mix:
  • 2 cups sugar
  • 2 t. vanilla
  • 2 cups white flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 2 T butter


Sprinkle pecans over the bottom of a greased and floured 10-inch Bundt cake pan.

In a large mixing bowl, combine all remaining ingredients except glaze. Beat with an electric mixer on 30 seconds at low speed of an electric mixer; then beat for 2 minutes at medium speed. Pour batter into prepared pan; bake at 325° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on wire rack. Pierce cake all over with meat fork, skewer, or wooden pick. Spoon glaze slowly over cake, letting it sink in.


· 1/4 cup butter (or less)

· 1/4 cup orange juice

· 1/2 granulated cup sugar (or less)

· 1 teaspoon grated orange zest

· 1/2 cup Curacao or Triple Sec

Melt butter in a heavy saucepan. Stir in orange juice and sugar; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat; stir in orange zest and liqueur.

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