Orange-Glazed Pecan Pound Cake

• 1 cup butter
• 2 1/2 cups sugar
• 6 eggs
• 2 1/2 cups all-purpose flour, divided
• 1 cup finely chopped pecans
• 3 tablespoons self-rising flour
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• Grated orange zest

1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
2. Combine 1/4 cup all-purpose flour and pecans; stir to coat well, and set aside.
3. Sift together remaining flour and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in pecans and vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325u0b0 for 1 hour and 20 minutes or until a wooden pick inserted near the center comes out clean.
4. Pour Orange Glaze evenly over hot cake. Garnish with orange zest. Cool in pan on a wire rack 15 minutes; remove from pan to cool completely.

butter, sugar, eggs, flour, pecans, flour, salt, milk, vanilla, orange zest

Taken from www.myrecipes.com/recipe/orange-glazed-pecan-pound-cake (may not work)