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1
Preheat oven to 350u00b0; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
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2
Whisk the flour, baking powder, baking soda, and salt in a bowl until well combined.
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3
In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugars on medium speed for 2-3 minutes, until light and fluffy.
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4
Add the egg yolks , one at a time, beating well after each addition, and then beat in the orange zest.
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5
With the mixer on low, add the flour mixture (in three increments) alternating with the orange juice (in two increments), beginning and ending with flour and beating until well incorporated.
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6
Stir in pecans.
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7
In another mixer bowl and using the whisk attachment, beat the egg whites on medium speed until stiff peaks form ; fold gently into the batter.
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8
Pour batter into prepared pan, smooth the top; bake for 60-70 minutes, until a cake tester comes out clean.
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9
Meanwhile, make the syrup-in a small nonreactive saucepan over med-low heat, combine the sugar and orange juice, bring to a simmer; continue to simmer for 3-5 minutes, until the mixture has a light syrupy consistency.
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10
Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack.
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11
Brush the top and sides of the hot cake generously with the syrup and let it cool for at least 30 minutes more before serving.
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12
Serve warm or at room temperature.
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13
The cake will keep in an airtight container at room temperature for up to 2 days.
