Baking Banquet: 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.