3/4 cup sugar
1/2 cup chopped pecans
1 tablespoon grated orange rind
2 (11-ounce) cans refrigerated buttermilk biscuits
1 (3-ounce) package cream cheese,
cut into 20 squares
1/2 cup butter melted
1 cup sifted powdered sugar
2 tablespoons orange juice
Combine first three ingredients in a small bowl; set aside.
Separate biscuit dough into individual biscuits;
gently separate individual biscuits in half.
Place a cream cheese square between the two halves
and pinch sides to seal each back together.
Dip in butter, and dredge in reserved sugar mixture.
Stand biscuits on edge in a lightly greased 12-cup bundt pan,
spacing evenly. Drizzle with remaining butter, and sprinkle
with remaining sugar mixture
. Bake at 350 degrees F. for 45 minutes
or until golden. Immediately invert onto a serving plate
. Combine powdered sugar and orange juice; stir well.
Drizzle over warm bread. Serve immediately.
Yield: one 10-inch cake.