Orange Pecan Beer Cake with Orange Glaze

Dear Sixties Housewives, you were really onto something with this whole “bundt” thing.  Well done!

“It’s a Bundt.” “Boont?” “BundTT!” Cake, bread, gelatin, ice cream cakes, what can’t these little wonders do?!  Seriously, the bundt cake has it all – it’s quick, it’s easy, it looks great, cooks evenly, and tastes great – a baker could not ask for more.   Why have I waited so long to get on board?  Who knows, but the obsession has begun.

I’m a big fan of the Nordic Ware Platinum Collection Bundt Pan.  A nice heavy one like this will give you super even, hands off baking.  Another great thing about bundt pans is that you can pick them up everywhere.  I’ll expect a picture like this when you start your collection!

This cake is moist and super flavorful.  I love the little surprise of pecan and sugar in the middle.  The subtle beer flavor is delightful, I recommend using a pale ale, nothing crazy.  I went for one with simple lemon/orange hop flavor.  Oranges are hitting their stride now and I went with a Minneola.  They are amazing.  If you see them at your grocery store snag them, they’re a real nice change from that navel guy.  They have a little knob on the end and are darker orange than most.

The glaze is sweet and tangy and really rounds out the cake.  You can omit the Grand Marnier if you’re not feeling it.  I use about 3 tablespoons of orange juice, just squeeze the orange you’re zesting into a measuring cup and measure out with a tablespoon.  I suggest starting with 2 tablespoons and adding more until you reach the consistency you’re after.

My only other suggestion is making sure the pan is heavily sprayed or coated for non-stick purposes.  If done correctly your cake will fall out with no problems.  I use Baker’s Spray, but brushing the pan with shortening and then dusting with flour works great too.  Happy Bundting!

Orange Pecan Beer Cake with Orange Glaze



1 cup chopped pecans

1/2 cup sugar

1 1/2 teaspoons grated orange peel

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract


3 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup unsalted butter, softened

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons grated orange peel

1 tablespoon orange juice

7 tablespoons beer, I used Dig from New Belgium

1 1/2 cups sour cream

1/2 teaspoon vanilla extract


4 tablespoons unsalted butter, melted

2 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/2 teaspoon grated orange peel

2-4 tablespoons orange juice

2 teaspoons Grand Marnier


Preheat oven to 350F. Grease a 12-cup Bundt pan with butter or Crisco and dust with floor.

To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla.

To prepare the cake, combine flour, baking powder and baking soda. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in grated orange peel, orange juice and beer mixture, sour cream, and vanilla until smooth. Add flour mixture and stir only until smooth. Pour one-third of the batter into the prepared pan. Top with one-third of the filling. Repeat layers twice.

Bake 45 to 50 minutes, until a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan; invert onto a serving plate.

To prepare the glaze, combine butter, powdered sugar, vanilla, and orange zest in a 2-cup liquid measuring cup.  Slowly add orange juice and Grand Marnier, mixing until desired consistency is achieved. Drizzle glaze on top of warm cake.

Adapted from Relish.

2 thoughts on “Orange Pecan Beer Cake with Orange Glaze

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