Orange Butter Cake

Spread solid shortening on bottom and sides of tube pan or layer pans. Dust evenly with flour and tap out excess flour. Position rack in center of oven and preheat to 350 degrees F.

Sift together flour, baking powder and salt. Set aside.

With a wooden spoon in mixing bowl or with electric mixer, cream butter and sugar until smooth. Add eggs one at a time, beating after each addition. Alternately, add dry ingredients and juice, beating after each addition. Begin and end with flour. Scrape down sides of bowl and beater. Stir in grated orange zest and extracts.

Spoon batter into prepared pan(s), level top. Bake in preheated 350 degrees F. oven 55 to 60 minutes for a tube cake or 30 to 35 minutes for layers, until top is golden brown and cake tester inserted in center comes out clean. Cool in pan(s) on wire rack about 10 minutes. Run knife blade around edge of cake. Top with plate or cardboard disk, invert and lift off pan(s). Cool cake(s) completely.

For the Filling: In a small bowl, blend orange marmalade with liqueur.

To fill layers, set one layer on cardboard cake dish or flat plate. Spread evenly with marmalade-liqueur, top with second layer.

For the Glaze: Beat together all glaze ingredients. Add more juice by the drop to thin, more sifted sugar to thicken. Glaze should drip heavily from spatula. Spoon over tube cake, allowing glaze to run down sides. Or, spread glaze over top of layers.

cook's notes

Wrapped airtight, cake freezes well up to six months. Stored at room temperature, covered, it keeps a week.