Ingredients

The following ingredients have 12 Servings
  • 1 cup butter (at room temperature)
  • 1/2 cup shortening
  • 3 cup granulated sugar
  • 6 large eggs (at room temperature)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3/4 cup whole milk
  • 1/4 cup orange juice
  • 2 tablespoon orange zest
  • 1 tablespoon vanilla extract
  • 2/3 cup sugar
  • 1 and ½ tablespoons butter (melted)
  • 2 teaspoons orange zest
  • 2 tablespoons fresh orange juice
  • 1 large egg (lightly beaten)

Instruction

  • Preheat the oven to 325 degrees F.
  • Grease a 10-inch tube pan with solid vegetable shortening and sugar (or flour, I use sugar because it doesn't leave white patches) or Wilton Cake Release.
  • In the bowl of an electric mixer, beat butter and shortening.
  • Add sugar and beat at medium speed until light and fluffy.
  • Add the eggs, one at a time until the yellow disappears.
  • Sift the flour, baking powder, and salt together. Add it alternately with the milk and orange juice, beginning and ending with the flour mixture.
  • Beat at low speed just until blended after each addition.
  • Stir in orange zest and vanilla.
  • Pour batter into prepared tube pan.
  • Bake at 325 degrees F for 1 hour 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in the center of the cake comes out clean or with dry crumbs. 
  • Cool cake in pan on wire rack 20 minutes before inverting it on a serving tray.
  • Meanwhile, prepare orange curd. (below)
  • Remove cake from pan to wire rack and cool for 1 hour. You can either glaze the cake with the curd or drizzle the curd over the cake when served.For the curd
  • Stir together all the ingredients in a small, heavy saucepan. 
  • Cook over low heat, stirring constantly for 10 to 12 minutes or until the mixture thickens slightly. (It will begin to form bubbles around the edge of the pan.)
  • Use immediately or refrigerate up to one week.