1 c. chopped pecans
2/3 c. butter
1 1/2 c. sugar
3 eggs, separated
3/4 c. milk
1 tsp. grated orange rind
2 tbsp. orange juice
2 1/3 c. flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. vanilla flavor
1/2 tsp. cream of tartar
Glaze

Grease and flour 10 inch bundt pan. Sprinkle with pecans. Set aside.

Cream butter and sugar; beat well. Add egg yolks, one at a time. beat well.

Combine milk, orange rind and orange juice.

Combine flour, baking powder, salt and soda. Add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla.

Combine egg whites (room temperature) and cream of tartar. Beat until peaks form. Fold into batter.

Pour batter into prepared pan. Bake 350 degrees for 50 to 55 minutes until pick inserted is clean. Cool. Remove from pan. Cool completely. Spoon glaze over cake.

GLAZE:

1/2 tsp. grated orange rind
1/2 c. orange juice
1/4 c. sugar
1 tbsp. butter

Combine all ingredients in a small saucepan; cook over medium heat. Stir constantly until sugar dissolves and mixture is hot.