It wouldn't be the holidays without a bundt cake!  And, we love this orange pecan cake with orange glaze and candied pecans.  Dress it up with some orange peel garnish on a festive plate and you've got the perfect holiday dessert! 

   

For the cake we adapted a recipe from Family Circle: http://www.familycircle.com/recipe/cakes/orange-pecan-bundt-cake/

  

• 2 cups all-purpose flour (or substitute Cup4Cup gluten free flour to make it gluten friendly!)
  
• 1 teaspoon baking soda
  
• 3/4 teaspoon salt
  
• 8 oz Black Bow Sweets candied pecans
  
• 1 1/2 cups sugar
  
• 3/4 tablespoon butter (1 3/4 sticks), at room temperature
  
• 4 eggs
  
• 1 container (8 ounces) sour cream
  
• 1/2 cup frozen orange juice concentrate, thawed
  
• 2 tablespoons grated orange rind
  
• 2 teaspoons vanilla
  
• Confectioners sugar

1. Heat oven to 350 degrees F. Butter and flour 12-cup Bundt pan.
2. Sift together flour, baking soda and salt into medium-size bowl.
3. Process pecan pieces and 1/2 cup sugar in processor until finely ground (or crush pecans with rolling pin or other kitchen tool).
4. Beat together butter and remaining 1 cup sugar in medium-size bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time, beating well after each. Add sour cream, orange juice concentrate, orange rind and vanilla. Stir in pecan mixture, then flour mixture. Spoon batter into prepared pan.
5. Bake in 350 degree oven for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cake cool on wire rack 5 minutes. Remove cake from Bundt pan to wire rack to cool completely.

  

For the glaze:

• 1 1/4 cups icing sugar
• 2-3 tablespoons fresh orange juice
• 1/2 teaspoon vanilla extract

1. Mix all the ingredients until fully combined.
2. Drizzle on completely cooled cake and serve.