2 c. all-purpose flour
1 3/4 c. firmly packed light brown sugar
2 Tbsp. orange zest
3/4 tsp. ground allspice
1/2 tsp. salt
1/2 c. butter, softened
1 c. sour cream
1 large egg, beaten
1 tsp. baking soda
1 c. pecan halves
1 Tbsp. orange juice
1 Tbsp. Honey
Preheat oven to 350*. Stir together flour and next 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or two forks until crumbly. Firmly press 2 1/2 c. crumb mixture onto bottom of a lightly greased 9-in. springform pan.
Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Pour sour cream mixture over crumb crust in pan; arrange pecan halves over batter.
Bake at 350* for 1 hr or until a wooden pick inserted in center comes out clean (shield with aluminum foil after 40mins to prevent excessive browning, if necessary). Cool on wire rack 20 mins.
Stir together orange juice and honey, and brush over top of cake.
Recipe from Sandra Britton (Marietta, Georgia)
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