Orange-Glazed Pound Cake(Two Cakes)

• 1 lb. butter or margarine
• 3 c. sugar
• 8 eggs, separated
• 3 c. sifted all-purpose flour
• 2 tsp. vanilla
• 2 tsp. orange extract
• 1/3 c. orange juice or orange liqueur
• 1/2 c. chopped pecans
• Orange Glaze

1. Cream butter and 2 cups sugar until light and fluffy.
2. Add egg yolks, one at a time, beating thoroughly after each addition.
3. Add flour in thirds alternately with flavorings and juice, beating until smooth after each addition.
4. Beat egg whites until soft peaks form.
5. Gradually add remaining sugar, continuing beating until stiff but not dry.
6. Gently fold batter into meringue; sprinkle pecans in bottom of two well-greased 2-quart Bundt pans or one 10-inch tube pan.
7. Carefully turn batter into pan.
8. Bake at 350u0b0 for 1 hour (1 1/2 hours for tube pan) or until done.
9. Cool 15 minutes; remove from pan.
10. While warm, poke many holes in cake with metal skewer.
11. Cover with glaze.
12. Cool thoroughly; glaze again. Dust with confectioners sugar.

butter, sugar, eggs, flour, vanilla, orange extract, orange juice, pecans, orange glaze

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258065 (may not work)