Summer Bouquet Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)