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1
Preheat oven to 350F Grease a 12-cup Bundt pan with butter or Crisco and dust with floor.
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2
To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla.
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3
Cover.
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4
To prepare the cake, combine flour, baking powder and baking soda.
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5
Beat butter and sugar until light and fluffy.
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6
Add eggs one at a time, beating well after each addition.
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7
Beat in grated orange peel, orange juice and beer mixture, sour cream, and vanilla until smooth.
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8
Add flour mixture and stir only until smooth.
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9
Pour one-third of the batter into the prepared pan.
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10
Top with one-third of the filling.
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11
Repeat layers twice.
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12
Bake 45 to 50 minutes, until a toothpick inserted into the cake comes out clean.
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13
Cool 10 minutes in pan; invert onto a serving plate.
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14
To prepare the glaze, remove peel (without pith) from orange in long strips.
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15
Combine juice of the orange, sugar and butter in a small saucepan.
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16
Heat and gently simmer until mixture is slightly thickened, about 10 minutes.
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17
Remove from heat and add pecans.
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18
Brush glaze on top and sides of warm cake.
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19
Arrange orange peel and pecans decoratively on top.
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20
Serves 10 to 12.
