Ingredients

2 1/2 C. toasted pecans
3 Tbsp. flour
4 tsp. baking powder
6 eggs
1 C. sugar
Syrup
1/4 C. sugar
1/4 C. water
2 Tbsp. Grand Marnier or
1/2 tsp. orange flavoring
Filling
8 ounces cream cheese (softened)
1/4 C. butter
1/2 C. brown sugar
1 tsp. grated orange zest
1 tsp. orange flavoring
Frosting
1 1/2 C. whipping cream
3 Tbsp. brown sugar
1 1/2 tsp. grated orange zest
1 1/2 tsp. orange flavoring

Cooking Instructions

Cake: Toast pecans in 350 oven for 12-15 minutes. Stir 3 or 4 times as they toast. Cool. Grease and flour two 8 inch pans. In a blender grind the pecans in 2 batches. Combine pecans, flour and baking powder in a small bowl. In a blender, process eggs and sugar till smooth. Add nut mixture and blend until smooth, scraping sides as needed. Spread batter in prepared pans and bake in 350 oven for 20-25 minutes. Cool the pans for 10 minutes on racks then remove the cakes and continue cooling. To make syrup: Combine sugar and water in a small pan and boil 5 minutes. Remove from heat and stir in Grand Marnier or flavoring. Cool. To make filling: In a small bowl beat cream cheese and butter until fluffy. Gradually add brown sugar beating until smooth. Stir in zest and flavoring. Cut cakes in half horizontally to make 4 layers. Sprinkle cut sides with orange syrup. When cool stack on serving plate spreading 1/3 of the cream cheese between layers. To make frosting: Combine cream, sugar, zest, and orange liqueur in a bowl and beat until soft peak forms. Spread on top and sides of cake. Refrigerate.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)