Florida Butter Pecan Orange Pound Cake

I love moist scratch cakes like this Florida Butter Pecan Orange Pound Cake.

Living here in Florida we have an abundance of orange trees and I am lucky to have a navel orange tree and always developing new recipes.

I took my grandmother's old-fashioned pound cake and transformed it just a tad bit to get this fabulous Florida orange pound cake, I think she'd approve of this one.

This fresh-tasting flavor cake will bring you right to a tropical place in your mind with the first bite.

That buttery citrus flavor with a little pecan crunch inside all just comes together deliciously and tastes great with or without being glazed.

This loaf isn't too sweet and has little bits of orange segments in it, you can't get any fresher tasting pound cake than this recipe.

We just love scratch cakes, you may also like to try our Vintage Chocolate-Mayonnaise Cake or her Simple Apple Cake recipes.

Grandma and mom always made a lot of citrus recipes, and another Italian easy favorite cake is their Lemon Ricotta Cake, it's another refreshing flavored cake to try.

For this recipe just scroll down to the printable recipe card.

Why You Will Love This Orange Pecan Cake

• Made completely from scratch with simple pantry ingredients.
• Fresh orange zest and juice create bright, natural citrus flavor.
• Toasted pecans add buttery crunch and depth.
• Perfect for holidays, brunches, potlucks, or family dinners.
• Stays moist for several days.
• Delicious with a citrus glaze, cream cheese frosting, or a dusting of powdered sugar.
• This easy cake is made with simple ingredients, lots of butter, sugar, and flour, and is really easy to make.
• Florida orange pound cake is delicious and perfect for a mid-afternoon sweet snack with tea or coffee, and just bursting with that sunshine taste.
• There are several suggestions and additions you can use, or omit some nuts and add seeds for nut allergies. We adapt as we go to our family's needs, and if you don't like oranges, use another citrusy flavor.

Baking Tips

• Measure flour using the spoon-and-level method.
• Always use fresh baking powder for the best rise.
• Don't skip the orange zest—it's the key to bold citrus flavor.
• Let the cake cool completely before slicing for clean, even pieces.
• Garnish with extra toasted pecans and fresh orange zest for a beautiful presentation.

Serving Ideas

• Fresh whipped cream
• Vanilla bean ice cream
• Orange glaze
• Cream cheese frosting
• Fresh berries Hot coffee
• Earl Grey or chamomile tea
• A scoop of orange sherbet for a refreshing dessert

Mix-ins and Additions:

• Add coconut
• White chocolate chips
• Dried cranberries
• A splash of almond extract
•  A teaspoon of cinnamon for a warm spice
• A touch of cardamom or ginger for extra depth
•  Candied orange peel folded into the batter
• Add any kinds of nuts
• Add chocolate chips
• Add pumpkin seeds or sunflower seeds for food allergies
• Add raisins
• Add blueberries
• Line the pans with parchment for easy removal
• Freeze cake up to 6 months
• Use the toothpick method in the center (if it comes out clean, it's done!) to ensure it's cooked all the way
• For those not fond of oranges, use mango. We love diced mango in this cake, and it can also be substituted
• Tools needed: zester, orange juicer, mixer, measuring utensils, spatula, and parchment paper or nonstick pans
• This cake tastes great without any glaze and a little warmed with butter, just like grandma served. No one could wait until the cake cooled off!

More Recipes To Try

We all grew up on the Old Fashion Banana Bread and it's always been my absolute favorite.

Then I fell in love with Blueberry Bread and Bing Cherry Bread.

Then there is our Old Fashioned Sour Cream Coffee Cake we love and Hot Milk Cake to try, we have many vintage favorite cakes!

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Florida Butter Pecan Orange Pound Cake

Yield: 10

Author: Claudia Lamascolo

Prep time: 18 MinCook time: 50 MinTotal time: 1 H & 7 M

This is an old-fashioned made from scratch pound cake recipe. The loaf has rich and buttery with the refreshing taste of fresh Florida oranges.

Ingredients

• 1 - 2/3 cup sifted flour
• 3/4 cup sugar
• 1 - 1/4 teaspoon baking powder 
• 1 - 1/4 teaspoon dry milk or dry creamer
• pinch of salt
• 1 stick butter plus 4 tablespoons ( 12 tablespoons altogether)
• 3 eggs
• 1 very large seedless orange zested and skin removed then pulp sections  chopped ( save some zest for a garnish
• 1/2 coarsely chopped pecans and more for garnish( substitute sunflower seeds for nut  food allergies)
• Optional Glaze :
• 1 cup powdered sugar
• 4 teaspoons or more orange Grand Marnier liqueur or use orange juice to make a thin flowing frosting

Instructions

1. Preheat the oven to 375 degrees.
2. Grease a 9-inch non-stick loaf pan or line it with parchment paper.
3. In a large mixing bowl, add the butter and sugar and beat until it's light and a pale lemony color around 4 minutes.
4. Add one egg at a time and beat until the mixture is well incorporated about 2 more minutes.
5. Fold in the dry milk,  flour, and baking powder just until well combined, then fold in the orange zest with chopped orange segments and pecans.
6. Bake the cake for 10 minutes at 375 then lower the heat to 350 for around 50 minutes more.
7. Cool completely before adding the thin glaze on top with a little zest of an orange for garnish.
8. Additions and Notes: 
9. Add coconut
10. Add any kinds of nuts
11. Add chocolate chips
12. Add pumpkin seeds or sunflower for food allergies
13. Add raisins
14. Add blueberries
15. Line the pans with parchment for easy removal
16. Freeze cake up to 6 months
17. Use the toothpick method in the center (if it comes out clean it's done!) to ensure it's cooked all the way
18. For those not fond of oranges use mango, we love diced mango in this cake also for a substitution
19. Tools needed: zester, orange juicer, mixer, measuring utensils, spatula, and parchment paper or nonstick pans
20. This cake tastes great without any glaze and a little warmed with butter just like grandma served no one could wait until the cake cooled off!

Calories

395.71

Fat (grams)

14.93

Sat. Fat (grams)

6.77

Carbs (grams)

61.21

Fiber (grams)

1.58

Net carbs

59.63

Sugar (grams)

31.32

Protein (grams)

5.35

Sodium (milligrams)

117.30

Cholesterol (grams)

46.98

https://www.whatscookinitalianstylecuisine.com/2011/05/butter-pecan-bread-recipe.html

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orange pound cake, orange pecan pound cake, pound cake recipe, Florida orange cake recipes

pound cakes recipes, orange fruit recipes, cake recipes, cake recipes with fresh fruits, loaf pan cakes, orange flavor recipes

American, Italian, French

Created using The Recipes Generator

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Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.