Oranges, cinnamon, nutmeg and cloves all work together to help Fisher® Pecans make this Bundt cake truly stand out. Put a fresh twist on this classic!
3/4 cup plus 2 tablespoons Fisher® Chefs Naturals Pecans, divided
3 cups all-purposed flour (spooned and leveled), plus more for pan
1 tablespoon finely grated orange zest
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups granulated sugar
6 large eggs
1/3 cup plus 4 teaspoons orange juice, divided
1 cup sour cream
1/2 cup confectioner's sugar
Preheat oven to 350°F. Coat the inside of a 12-cup bundt pan with shortening and flour. Chop ¾ cup pecans until they form very small pieces. Combine chopped pecans with flour, orange zest, cinnamon, baking soda, ginger, nutmeg, cloves and salt in a medium bowl; set aside.
Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in 1/3 cup orange juice.
With mixer on low, alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. Coarsely chop remaining 2 tbsp. pecans. Combine confectioner’s sugar and remaining 4 tsp. orange juice until smooth, drizzle over cake. Sprinkle with coarsely chopped pecans.