Recipe - Orange-Pecan Bundt Cake

.

Margarine
1 pack (10ounce) pecans
One half pack (6ounce) Marble or Plain
Mandel Cuts (Passover
cookies)
2 cup Sugar
7 One half tablespoon Potato starch
5 teaspoon Ground cinnamon
7 lg Egg whites
One half teaspoon Salt
7 lg Egg yolks
3 tablespoon Finely grated orange peel (3
to 4 oranges)
3 tablespoon Frozen orange juice
concentrate, thawed
One fourth cup (One half stick) unsalted
margarine, melted, cooled
Orange segments (optional)
Whipped cream or nondairy
topping (optional)

Source: Bon Appetitwe, l992

While this cake tastes delicious on its own, enhance it with dollops of
whipped cream or nondairy topping and a few orange segments.

Position rack in center of oven and preheat to 350°F. Generously coat
12cup bundt pan (preferably nonstick) with margarine. In processor finely
grind pecans with Mandel Cuts, One half cup sugar, potato starch and cinnamon.

Beat egg whites and salt in large bowl until soft peaks form. Gradually add
1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel,
orange juice concentrate and remaining One half cup sugar in medium bowl until
just blended, about 1 minute. Mix in One fourth cup melted margarine. Fold yolk
mixture into whites in 3 additions. Fold in pecan mixture in 3 additions.
Pour batter into prepared bundt pan.

Bake until tester inserted into center of cake comes out dry, about 50
minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and
cool completely. (Can be made 2 days ahead. Cover cake tightly and store at
room temperature.)

Cut cake into wedges. Garnish with orange segments and whipped cream, if
desired, and serve.

Posted to JEWISHFOOD digest V97 #066 by alotzkar@direct.ca (Al) on Mar 1,
1997.