Honey Pecan Bundt Cake

8-cup bundt cakes

Ingredients

1 cup Diamond of California® Pecan Halves

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

confectioners sugar for dusting

The Steps

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.

Ingredients