ORANGE CREAM POUND CAKE

INGREDIENTS:

1 cup butter, softened

½ cup shortening

3 cups white sugar

5 eggs

½  teaspoon orange cream flavoring LorAnn Oils

1 ¼ cups milk

3 cups all-purpose flour, sifted

2  teaspoons orange zest

1 teaspoon baking powder

¼ teaspoon salt

Orange food coloring, optional

Glaze Ingredients:

4 tablespoons milk

¼ teaspoon orange zest

¼ teaspoon orange cream flavoring

2 cups powdered sugar

3 oz. cream cheese (or cream cheese/Greek yogurt)

Orange food coloring, optional

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour Bundt Pan.  Sift together flour, baking powder and salt.  Set aside. 

Cream butter, shortening and sugar.  Beat in Eggs one at a time – then stir in flavoring .  Add orange zest.  Beat in Flour alternately with milk.  Pour 1/3 of the batter into a small mixing bowl.  Set aside.  With the remaining 2/3 of the batter, add a few drops of orange food coloring and stir in.  Pour orange batter into prepared pan.  With the remaining  1/3 of the batter, pour on top of the orange batter in large dollops and swirl into the orange batter with a knife. 

Bake 80 – 90 minutes or until a toothpick in the center comes out clean.  Let cool 10 minutes, then transfer to a wire rack to cool.  Glaze:  In a mixer, blend cream cheese, milk, orange zest, flavoring and coloring (optional) until smooth.  Add powdered sugar and mix well. Carefully pour over warm cake.  Cool completely before serving.

Ingredients

Orange Cream Flavoring

Creamed Butter and Sugar

Adding Egg One at a Time

Adding Milk and Flour, Alternately

Adding Flour

All Mixed

Orange Batter

In Pan, Ready to Swirl with remaining 1/3 of batter

Swirled and Ready to Bake

Just Out of the Oven

Glazed

Glazed

Top View Glazed