Ingredients:
• 1 cup butter, softened
• 1 1/2 cups sugar (or Organic Evaporated Cane Juice Crystals), divided
• 3 eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sour cream
• orange zest from 1 orange
• 1/2 cup chopped pecans
• 1/4 cup orange juice
• 1 teaspoon Grand Marnier Flavor
• 1 tablespoon orange zest
• pecan halves
Preparation:
Cream butter with 1 cup of the sugar until light and fluffy. Beat in egg yolks. Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth. Stir in orange zest and chopped pecans. Beat egg whites until stiff; fold into batter. Pour batter into a buttered 9-inch tube pan and bake at 350° for 45 to 50 minutes.
Combine remaining 1/2 cup sugar with orange juice and Grand Marnier Flavor; pour over hot cake. Decorate top with pecan halves. Cool on rack before removing from pan.
Recipe adapted from www.southernfood.about.com
Photo courtesy of www.food.com
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