Tennessee Christmas Cake - cooking recipe

Ingredients

1 cup butter or 1 cup margarine
3 cups sugar
6 large eggs, room temperature
2 tablespoons orange juice
1 teaspoon almond extract
2 3/4 cups white lily all-purpose flour
1/4 teaspoon baking soda
1 cup sour cream
1 tablespoon grated orange rind
1 cup chopped pecans, toasted (divided)
glaze
1/4 cup butter or 1/4 cup margarine
1/4 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon grated orange rind

Preparation

Heat oven to 325 degrees. Generously coat a 10 inch tube or 10 cup bundt pan with no-stick flour spray.
Beat butter about 30 seconds or until creamy. Gradually add sugar; beat 5 to 7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add orange juice and almond extract.
Combine flour and baking soda; add alternately with sour cream. Beat on low speed after each addition, just until combined. Do not overmix. Fold in orange peel.
Spoon about 1/2 of batter into prepared pan. Sprinkle with 1/2 cup pecans. Spoon remaining batter over pecans. Sprinkle with remaining pecans.
Bake 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on wire rack.
Orange and Honey Glaze: In 1 cup glass measure, microwave butter on high for 1 minute or until melted. Stir in brown sugar, honey and orange peel. Microwave on High for 1 minute. Drizzle over cake.