Ingredients

The following ingredients have 2 Servings
  • 1 cup pecan halves (I use Diamond of California pecans)
  • 1 cup canola oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs (room temperature)
  • 1 cup honey
  • 1 1/2 cups freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 3 1/4 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. cardamon
  • 1/2 tsp. nutmeg
  • confectioner's sugar for dusting

Instruction

  • Preheat oven to 325 degrees. Spread pecans on a large baking sheet. Bake for 6-8 minutes until fragrant. Remove from oven and let cool. When cool, finely chop. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment mix oil, granulated sugar and brown sugar on medium speed until incorporated, about 1-2 minutes.
  • Add in eggs, honey, orange juice and lemon juice and mix until incorporated, about 1-2 minutes.
  • In a large bowl, whisk together flour, pecans, baking powder, baking soda, salt, cardamon, cinnamon and nutmeg.
  • Add dry ingredients to wet ingredients until blended and incorporated, about 2 minutes on medium speed.
  • Spray two 8-cup bundt pans generously with nonstick cooking spray with flour. Fill each bundt pan with half of the batter. Bake for 45-50 minutes or until tester inserted in center of cake. Transfer to a wire rack to cool for 10-15 minutes.
  • Release the cake from the bundt pan onto a platter. When cake is totally cooled, dust with confectioner's sugar.