- 6 eggs
- 2½ cups Bisquick
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- ½ teaspoon ground cloves
- ¾ teaspoons baking powder
- 2 cups granulated sugar
- 2½ cups pecan pieces
- 1½ cups milk
- 1½ cups vegetable oil
- ¾ cups granulated sugar
- ½ cup water
- 1 2-inch strip orange peel
- 1 2-inch strip lemon peel
- ½ cinnamon stick
- ¼ cup honey
- ½ lemon; juiced
- ¼ cup pecan pieces
- 1 teaspoon ground cinnamon
- Preheat oven to 375ºF.
- In a large mixing bowl, place the eggs, Bisquick, ½ teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2½ cups of chopped pecans, milk and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 f. Pour the batter into a baking pan that is 10-inch-by-14 inches, and 2½ inches deep.
- Bake in a preheated oven for 45 minutes, or until toothpick inserted in center comes out clean.
- Remove the cake and let it sit for 2 hours.
- In a medium saucepan, place the ¾ cups of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes.
- Add the honey and bring the mixture to a boil.
- Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool.
- Remove the orange and lemon peels, and the cinnamon stick.
- Spread the syrup over the cake. Sprinkle on the ¼ cup of chopped pecans and the ground cinnamon.
Bisquick Substitute
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 2¼ cups flour
- 5 tablespoons canola oil
- Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
- Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
- Store in tightly covered container at room temperature or may be refrigerated.
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