orange glazed pecan cake

For the cake:
1 cup chopped pecans
1/2 cup canola or corn oil, plus additional for the pan
3/4 cup cake flour
1/3 cup all purpose flour
1/2 cup packed light brown sugar
2 tbs. granulated sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup sour cream
1/2 tsp grated orange zest
1 tsp vanilla extract
1/4 tsp almond extract

For the glaze:
2 tablespoons unsalted butter, at room temperature
1 cup confectioners? sugar
2 tablespoons freshly squeezed orange juice
1/2 tsp grated orange zest

For the cake: Preheat the oven to 350. Lightly oil a square or round 9 inch cake pan or pie plate with sides at least two inches high. In a food processor or blender, process the pecans and oil until the pecans are finely ground. Set aside.
In a large bowl with an electric mixer on low speed, combine the cake and all purpose flours, brown and granulated sugars, baking powder, baking soda, and salt. Add the pecan mixture, increase the speed to medium and beat just until crumbs form, about 1 minute. Add the egg and mix just until incorporated. Add the sour cream, orange zest, and the vanilla and almond extracts and mix until just incorporated. Scrape the batter into the prepared pan using a spatula smooth the top. Bake in preheated oven 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
For the glaze: In a small bowl, combine the butter and confectioners? sugar. The mixture should be crumbly. Add the orange juice and zest and mix until smooth and thick. Set aside.
Remove the cake from the oven and transfer the pan to a wire rack. Using a fork, poke rows of holes over the top of cake, making about 25 holes in all. Pour the glaze over the came and using a knife or small spatula, spread evenly over the top. Some of the glaze will collect at the edge of the pan. The glaze should become firm as the cake cools.
Makes 8 servings. Per serving, 434 calories; 4 gm protein; 40 gm carbohydrates; 30 gm fat; 40 mg cholesterol; 5 gm saturated fat; 161 mg sodium; 1 gm dietary fiber. From The Washington Post, September 27,2000.

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