Orange Pecan Spice Pound Cake
Infused with the warm, fragrant spices of cinnamon, nutmeg, and ginger, this Orange Pecan Spice Pound Cake is a culinary masterpiece perfect for cozy gatherings or special occasions. Bright hints of orange zest lend a citrusy zing to the rich, buttery base, while chopped pecans add satisfying crunch and elegance to every bite. Made using a classic bundt pan, this cake boasts a beautifully dense texture and golden exterior that pairs perfectly with a light dusting of powdered sugar. With just 20 minutes of prep time and simple steps to follow, this recipe effortlessly combines timeless flavors and holiday-worthy appeal. Ideal for dessert or as a delightful teatime treat, this spiced pound cake is sure to become a favorite centerpiece on your table.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cup milk
- 2 tablespoons orange zest
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (160°C). Grease and lightly flour a 10-inch bundt pan or tube pan, ensuring all crevices are covered.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Gradually add the dry ingredients to the butter mixture in three parts, alternating with milk. Begin and end with the dry ingredients. Mix just until combined after each addition.
Stir in the orange zest, vanilla extract, and chopped pecans by hand, being careful not to overmix.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack and let it cool completely.
Once cooled, dust the cake with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 743.5 g | 270% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 447.2 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 542 mg | 42% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
