Pecan Orange Drizzle Cake with Cream Cheese Frosting
Two layers of fluffy Pecan Orange Drizzle Cake decorated with a fresh orange cream cheese frosting, chopped pecans and butterscotch pieces!
Ingredients
Pecan Orange Cake:
- 300 g Margarine or unsalted butter I use Stork Original
- 300 g Golden caster sugar
- 300 g Self raising flour
- 3 medium Eggs At room temperature
- 2 tsp Vanilla extract
- 1 large Orange Zest only
- 100 g Pecans Roughly chopped
Orange Drizzle:
- ½ large Orange Juice only
- 2 tbsp Golden caster sugar
Orange Cream Cheese Frosting:
- 250 g Unsalted butter
- 500 g Icing sugar
- 250 g Full-fat Philadelphia Cream Cheese Keep in the fridge until needed
- ½ large Orange Juice only
Decoration:
- 50 g Pecans Roughly chopped
- 1 large Orange Chopped into slices
- 25 g Mini Butterscotch Pieces I bought these from Sainsbury's
Instructions
Cake layers
- Preheat oven to 180°C / 350°F / Gas mark 4.
- Lightly grease two deep 8inch round cake tins with butter and line with greaseproof paper.
- In a large bowl add the margarine, golden caster sugar, flour, eggs and vanilla. Beat together with an electric mixer or wooden spoon until fully combined. Fold in the orange zest and chopped pecans.
- Bake for 30-35 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.
Orange drizzle
- Mix the orange drizzle ingredients together in a small bowl.
- Whilst the cakes are still warm, prick them all over on top with a toothpick and spoon over the orange drizzle. Leave to cool completely.
Orange Cream Cheese Frosting
- Beat the butter until really soft and pale in colour.
- Sift in the icing sugar and squeeze in the juice of half an orange. Beat together until smooth.
- Now take the cream cheese out of the fridge and add to the bowl. Gently fold into the mixture until smooth and fully combined. Be careful not to over-mix, as the frosting can quickly become runny.
Assemble the cake
- Place one of the cake layers on a plate or cake stand. Spread over a thick layer of frosting, then place the second cake layer on top.
- Cover the top and sides of the cake with a thin layer of frosting to create a crumb-coat*. This doesn't have to be super neat and don't worry if the frosting pulls up any crumbs. Place the cake in the fridge for 30 minutes to firm up the frosting.
- Cover the top and sides of the cake with the remaining frosting.
Decorate
- Decorate the base with chopped pecans and butterscotch pieces.
- Place a few slices of fresh orange on top of the cake. Slice and enjoy!
Notes
Store your Pecan Orange Drizzle Cake in an airtight container, in the fridge, for up to 3 days.
*Check out the post above for how (and why) to apply a crumb-coat.
Tried this recipe?Let us know how it was!