1 c. shortening
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton sour cream
1 tbsp. & 1 tsp. orange extract
1 c. chopped pecans

Cream shortening; gradually add 3 cups sugar, beating well at medium speed on mixer. Add eggs, one at a time and beating well after each addition.

Combine flour, soda and salt in a small bowl; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in orange extract and chopped pecans.

Pour into floured and greased 10 inch tube pan. Bake at 325 degrees for 90 minutes or until wooden pick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Remove cake from pan and let cool completely. Cover cake with sifted confectioners' sugar if desired.

Important note: To insure best results, mix and measure precisely. It is critical to cream the shortening until light and fluffy (about 5 minutes), using an electric mixer and ingredients that have been at room temperature for about 2 hours. When adding eggs, flour and liquid as directed, mix until just blended. Overbeating can make cake tough.