Orange-Pecan Bundt Cake
| Yield: | 12 Servings. |
| Categories: |
| Margarine | ||
| 1 | pk | (10-ounce) pecans |
| 1/2 | pk | (6-ounce) Marble or Plain Mandel Cuts (Passover cookies) |
| 2 | c | Sugar |
| 7 1/2 | tb | Potato starch |
| 5 | ts | Ground cinnamon |
| 7 | lg | Egg whites |
| 1/2 | ts | Salt |
| 7 | lg | Egg yolks |
| 3 | tb | Finely grated orange peel (3 to 4 oranges) |
| 3 | tb | Frozen orange juice concentrate, thawed |
| 1/4 | c | (1/2 stick) unsalted margarine, melted, cooled |
| Orange segments (optional) | ||
| Whipped cream or nondairy topping (optional) |
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