BRANDIED PECAN CAKE WITH ORANGE SYRUP
2 cups pecans, toasted and cooled
1/2 cup (1 stick) butter, softened
1 tablespoon grated orange zest
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup all-purpose flour
2 tablespoons brandy
ORANGE SYRUP
1/4 cup fresh orange juice
1/4 cup granulated sugar
Preheat the oven to 325°F . Butter a 9-inch square baking pan .. Process the
nuts in a food processor until finely ground .. Beat the butter, orange
zest, sugar, and egg in a large bowl with an electric mixer at medium speed
until creamy. . With mixer at low speed, beat in the flour, baking powder,
salt, brandy, and ground pecans .. Spoon the batter into the prepared pan ..
Bake for 50-60 minutes, or until a toothpick inserted into the center comes
out clean .. Orange Syrup: Stir the orange juice and sugar in a small
saucepan over medium heat until the sugar has dissolved. Bring to a boil and
boil for 1 minute .. Pour the hot syrup over the cake in the pan .. Place
the pan on a rack and let cool completely. Makes one 9-inch caee Prep: 20
min. . Cooking: 50-60 min. . Level: 1 . Keeps: 2 days
Readers Digest The Ultimate Soup Cookbook
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