*Baker’s Note: This is best made the day before to allow time for the flavors to blend.
Juice and zest of 1 orange
1/2 cup sugar
1/8 tsp. ground allspice
1/8 tsp. ground ginger
Pinch of salt
1 cup pecan halves
Preheat oven to 300°F. Grease a 9" x 13" baking pan. Set aside. Sift together flour and baking powder. Set aside.
Place egg whites in bowl of a stand mixer. Using whisk attachment, beat until foamy. Add salt and continue beating until whites are stiff.
Add yolks to whites one at a time, beating well after each addition. Beat in sugar a little at a time. Slow mixer to lowest speed and gently add reserved flour mixture.
Add cold orange juice one teaspoon at a time.
Pour batter into prepared pan and bake approximately 40 minutes, or until cake top is almost golden and sides have pulled away from pan slightly.
Just before cake finishes baking, whip evaporated milk, condensed milk, and cream together by hand or in blender until frothy. Remove cake from oven; immediately poke holes all over cake with fork or toothpick. Starting at edge of cake and moving to the center, spoon milk mixture over cake. Refrigerate to chill completely (overnight is best).
Before serving, chop orange pecans and spread evenly over top of cake. Garnish servings with fresh orange segments and whipped cream.
Reserve and refrigerate a quarter cup of orange juice for cake.
Place remaining juice, zest, sugar, allspice, ginger, and salt in large skillet. Stir to combine, and bring to a rolling boil. Add pecan halves, and stir constantly until all syrup is absorbed. Remove from heat and continue stirring until pecans separate.
Turn the pecans out onto wax paper to dry. Store in an airtight container.