ORANGE CREAMSICLE POUND CAKE

So delicate, so delicious, you will want to make it once a week.

Ingredients

3 cups all-purpose flour sifted and then measured

⅛ teaspoon salt

½ teaspoon baking powder

1 cup butter no substitutions, at room temperature

½ cup solid vegetable shortening

3 cups granulated sugar

6 large eggs at room temperature

1 cup whole milk at room temperature

3 ounces orange gelatin like this, not sugar-free

2 teaspoons pure vanilla extract

3 cups powdered sugar sifted

3 to 5 tablespoons of cream soda

 

Warm up the oven to 325°F.

Cover a ten-inch tube pan with either flour or sugar, then with solid vegetable shortening. Alternatively, Wilton Cake Release can be used.

Sift together the flour, salt, and baking powder in a large mixing bowl.

 

In a mixing bowl, cream together the butter, shortening, and sugar until fluffy. Scrape down the sides of the mixer. To combine, mix everything.

Add the eggs one at a time, beating thoroughly after each addition.

 

Pour the vanilla extract into the milk. Then alternately add the milk mixture and flour, beginning and ending with the flour mixture. Scrape down the sides of the mixer. Mix once more to combine.

Half of the batter should be poured into the prepared tube pan. Return the remaining batter to the mixer stand and stir in the orange gelatin. Mix until smooth, but don't overmix. Must also fold in the gelatin by hand. Smooth the top of the orange batter over the plain batter.

1 hour 20 minutes in the oven. The cake is done when no crumbs or dry crumbs remain on a wooden pick inserted into the thickest part of the cake.

 

Cool down for 20 minutes in the pan on a wire rack before inverting onto a platter to cool completely. Before frosting or covering, make sure it has completely cooled.

Powdered sugar should be sifted. Mix the powdered sugar and cream soda in a mixing bowl and whisk until smooth. Pour over the cake.

The cake will be kept in an airtight container on the counter for 4 to 5 days. After that, it will begin to dry out.