Author Notes
This cake was one Christmas tradition among many baked goods in my home while growing up. Mom always baked it as a traditional pound cake. These days, I sometimes divide the batter among 3 miniature loaf pans - I keep one and give the other two as gifts. —lilroseglow
Ingredients
- For the Cake:
-
1/2 cup
unsalted butter (1 stick)
-
1/2 cup
shortening
-
3 cups
sugar
-
5
eggs
-
3 cups
flour
-
1/2 teaspoon
salt
-
1 cup
milk
-
1 teaspoon
vanilla
-
1 cup
chopped pecans, optional
- For the Glaze:
-
1/2 cup
freshly squeezed orange juice
-
1 cup
sugar
Directions
-
Cream butter, shortening, and sugar together.
-
Add eggs one at a time, beating well after each addition.
-
Sift together flour and salt. Add it alternating with the milk and vanilla, mixing well.
-
Fold in the orange zest and chopped pecans.
-
Pour batter into a floured tube pan. Do not preheat oven. Bake at 325 for 1 hour and 20 minutes.
-
Remove from oven. Let cool 10 minutes, then remove from pan. While still warm brush glaze over the top and sides, covering well. I sometimes poke holes with a toothpick. Keep pouring/brushing the glaze over the cake until nearly all is used. I usually have a little glaze left over but most of it should be used up.
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