1/2 c. (1 stick) butter, softened
1 c. granulated sugar (divided usage)
3/4 brown sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
2 tbsp. grated orange rind
2 c. minus 2 tbsp. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. coarsely chopped pecans
1/4 c. orange juice
2 tbsp. orange liqueur (Triple Sec or Grand Marnier)

In a large bowl, cream the butter with 3/4 cup granulated sugar and the brown sugar. Beat in the eggs, then the vanilla, sour cream and orange rind.

In another bowl, stir together the flour, baking powder, baking soda and salt. Beat into the creamed mixture. Stir in the pecans.

Turn the batter into a greased and floured tube pan. Bake the cake in a 350 degree oven for 1 hour, or until it tests done with a toothpick. Just before it comes out of the oven, mix together the remaining 1/4 cup sugar, the orange juice and the liqueur. Pour over the baked cake. Transfer to a rack to cool.