Tennessee Christmas Cake

• 1 cup butter or 1 cup margarine
• 3 cups sugar
• 6 large eggs, room temperature
• 2 tablespoons orange juice
• 1 teaspoon almond extract
• 2 3/4 cups white lily all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 tablespoon grated orange rind
• 1 cup chopped pecans, toasted (divided)
• glaze
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup firmly packed brown sugar
• 1/4 cup honey
• 1 teaspoon grated orange rind

1. Heat oven to 325 degrees. Generously coat a 10 inch tube or 10 cup bundt pan with no-stick flour spray.
2. Beat butter about 30 seconds or until creamy. Gradually add sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
3. Combine flour and baking soda; add alternately with sour cream. Beat on low speed after each addition, just until combined. Do not overmix. Fold in orange peel.
4. Spoon about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
5. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
6. Orange and Honey Glaze: In 1 cup glass measure, microwave butter on high for 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on High for 1 minute. Drizzle over cake.

butter, sugar, eggs, orange juice, almond, white lily, baking soda, sour cream, orange rind, pecans, glaze, butter, brown sugar, honey, orange rind

Taken from www.food.com/recipe/tennessee-christmas-cake-315675 (may not work)