Ingredients: |
Ingredients: 1/2 Cup Butter, softened
1/2 Cup Shortening
2 Cups All-Purpose Flour
2 Cups Sugar
5 Large Eggs, separated
1 tbsp. Vanilla Extract
1 tsp. Baking Soda
1 Cup Buttermilk
1 Cup Sweetened Flaked Coconut
Fresh Orange Curd
3 Cups Pecan-Cream Cheese Frosting
1/2 Cup Sweetened Flaked Coconut, lightly toasted (optional)
Glazed Pecan Halves (optional)
Fresh Orange Curd:
1 Cup Sugar
1/4 Cup Cornstarch
2 Cups Fresh Orange juice (about 4 lbs. Navel Oranges)
3 Large Eggs, lightly beaten
1/4 Cup Butter
1 tbsp. Orange Rind, grated
Pecan-Cream Cheese Frosting:
1 (8oz.) pkg. Cream Cheese, softened
1/2 Cup Butter, softened
1 tbsp. Vanilla Extract
1 (16 oz.) pkg. Powdered Sugar
1 Cup Pecans, chopped and toasted
Glazed Pecan Halves:
2 Cups Pecan Halves
1/3 Cup Light Corn Syrup
Vegetable Cooking Spray
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Directions: |
Directions:Fresh Orange Curd:
Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over med heat, whisking constantly.
Cook, whisking constantly; 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.
Pecan-Cream Cheese:
Beat first 3 ingredients at med speed with electric mixer until creamy. Gradually add powdered sugar beating at low speed until blended. Beat at high speed until smooth; stir in pecans.
Glazed Pecan Halves:
Combine pecan halves and corn syrup, stirring to coat pecans. Line 15"x10" jelly-roll pan with parchment paper or aluminum foil, coat with cooking spray. Arrange pecan halves in an even layer in pan.
Bake at 350º for 12 minutes; stir using a spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely.
Cake:
Beat butter and shortening at med speed with electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla beat until blended. Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
Beat egg whites until stiff peaks form, fold into batter. Pour batter into 3 greased and floured 9" round cake pans.
Bake at 350º for 25 minutes or until wooden pick inserted in center comes out clean. Cool pans on wire rack for 10 minutes; remove from pans, and cool completely on wire rack.
Spread 3/4 cup chilled fresh orange curd between layers; spread remaining fresh orange curd on top of cake. (The fresh orange curd layer on top of cake will be very thick).If desired, loosely cover cake and chill 8 hours. (Chilling cake with curd between layers help keep the layers in place and makes it much easier to spread frosting). Spread 3 cups pecan-cream cheese frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange glazed pecan halves around top edge of cake. If desired, store in refrigerator until ready to serve.
Note:
Cake may be frosted with pecan-cream cheese frosting immediately after adding the fresh orange curd but the cake layers will not be as steady. |
This recipe for Orange Italian Cream Cake is from