2 cups sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons orange-flavored liqueur
1 1/4 cups finely chopped walnuts
1 tablespoon freshly grated orange zest
For garnish:
About 2 teaspoons confectioner's sugar
Walnut halves
Honey for brushing the walnut halves
1 navel orange, peel and pith cut away
with a serrated knife and
discarded
and the orange cut into segments
In a bowl with an electric mixer cream together the sugar and butter
until
the mixture is light and fluffy, beat in the eggs, 1 at a time, and beat the mixture
until it is combined well. Into a small bowl sift together flour,
salt, baking powder, and
cinnamon.
In another small bowl stir together sour cram, vanilla and liqueur. Add the
flour mixture and sour cream mixture alternately to butter mixture, a little
at a time,
beating, and beat the batter until it is combined well. Beat in the walnuts and the zest
and spoon the batter into a buttered and floured
10-inch (3-quart) Bundt pan. Bake the
cake in preheated 350-degree F.
oven for 1 hour, or until a skewer come out clean. Let the cake
cool in
the pan on a rack for 20 minutes, turn it out onto the rack, and let it cool
completely. Transfer the cake to a plate, sift the confectioner's sugar over
it lightly,
and arrange the walnuts, brushed with honey, and orange
segments around the cake
decoratively.
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