Orange Pecan Pound Cake

Orange Pecan Pound Cake

2 cups flour
1/2 t. salt
1 cup butter, room temperature
1 t. vanilla extract
1/4 cup grated orange zest
1 2/3 cups sugar
5 eggs, room temperature
1/4 cup bourbon
1/4 cup milk
1/2 cup chopped pecans

Preheat oven to 350. Butter and flour a 10 inch tube pan or Bundt pan or two 8 x 4 inch loaf pans. Sift together flour and salt onto a piece of waxed paper. In large bowl, beat butter, vanilla and orange zest until smooth. Continue to beat while adding the sugar, then beat until blended. Add the eggs, one at a time, beating well after each addition, then beat until light and fluffy. Add bourbon, milk and about half of the flour to the egg mixture and beat to blend. Add remaining flour and beat until smooth. Stir in pecans. Spread batter evenly in prepared pan or pans. Bake until wooden toothpick inserted in center of cake comes out clean, about 60 minutes for a tube or Bundt pan, about 45 minutes for loaf pans. Cool 10 minutes, then turn cake onto wire rack to cool completely. Serves 12 to 16. If you like, try lightly toasting slices of this fragrant cake before serving with a caffe latte or cappuccino