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Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Sprinkle cinnamon pecans in the pan.
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Whisk together flour, cinnamon, baking powder, salt, and baking soda in a bowl.
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Use your fingers to rub the orange zest into the sugar in a small bowl.
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In a separate large bowl, cream butter using an electric hand mixer on high speed.
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Gradually add orange-sugar to the butter and beat until light and fluffy.
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Add egg yolks, one at a time, beating well after each addition.
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Combine milk and orange juice in a measuring cup.
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Add the flour mixture in three additions, alternatively with the milk in two additions, mixing on low speed until just combined. Do not over mix.
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Stir in vanilla extract and 1/2 cup chopped pecans.
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In a separate bowl using clean beaters, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
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Pour batter into prepared bundt pan and spread evenly in the pan.
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Bake for 50 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean.
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Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack and cool completely.*
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Transfer cake to a serving plate. Use a skewer to poke holes in the top of the cake. Slowly spoon glaze over cake.