Categories: sweet breads-coffee cakes
Ingredients
- 1/3 cup butter, melted
- 1/3 cup light brown sugar, packed
- 16 pecan halves
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 Tbsp. orange juice
- 1 Tbsp. grated orange rind
- 3 eggs
- 3 cups flour
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1 cup milk
- 3/4 cup raisins
Directions
- Heat oven to 325 degrees.
- Pour melted butter into bottom of well-greased and floured 12-cup Bundt pan; cool 15 minutes. Sprinkle brown sugar over butter. Press nuts firmly into sugar mixture.
- Cream butter and sugar until light and fluffy; stir in orange juice and rind.
- Add eggs, one at a time. mixing well after each addition. Sift together 2 1/2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk.
- Combine raisins and remaining 1/4 cup flour; fold into batter. Carefully spoon batter into pan. Bake at 325 degrees, 1 hour and 5 minutes or until wooden pick inserted in center comes out clean, remove from pan immediately.