Orange Italian Cream Cake

Orange Italian Cream Cake
For the Cake:
1/2 cup butter, softened1/2 cup shortening2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 c organic all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Fresh Orange Curd
1 cup sugar1/4 cup cornstarch2 cups fresh orange juice (about 10 navel oranges)

3 large eggs, lightly beaten

1/4 cup butter

1 tablespoon orange zest

Glazed Pecans
1 1/2 cups Pecan Halves

1/3 cup Light Corn Syrup

Pecan-Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened1/2 cup butter, softened1 tablespoon vanilla extract

1 (16-ounce) package powdered sugar

1 cup chopped pecans, toasted

1/2 cup sweetened flaked coconut, lightly toasted (optional)

 

Note: You will want to start this cake a day ahead because the Fresh Orange Curd must chill for 8 hours, then the cake should be chilled for 8 hours before frosting it. 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 medium 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.

Italian Cream Cake:
Beat butter and shortening at medium speed with an 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 baking 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-inch round cakepans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.

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.)

For best results, loosely cover cake, and chill 8 hours. The 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. Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting on top.

Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use (cupcakes, perhaps).

Sprinkle 1/2 cup toasted coconut over top of cake.

Arrange Glazed Pecan Halves around top edge of cake.

Store in refrigerator until ready to serve.

Pecan-Cream Cheese Frosting:
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.

For the Glazed Pecans:
Combine pecan halves and corn syrup, stirring to coat pecans. Line a large baking sheet with foil and spray with nonstick cooking spray. Arrange pecan halves in an even layer in pan.

Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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