Orange-bourbon Pound Cake

12 Servings
Cake American
Bake Desserts Cake American

1 cup termilk
4 large s
Zest and juice of 1 nge
1 tablespoon illa extract
2 tablespoons Bourbon (optional)
3 1/2 cups Sifted -purpose flour (14 ounces)
2 1/2 cups ar (17 ounces)
1/2 teaspoon ing soda
1/2 teaspoon t
12 tablespoons Unsalted ter
12 tablespoons Butter-flavored rtening
1 cup Confectioners ar
2 tablespoons Bourbon

Preheat oven to 300 degrees. Make sure all ingredients, especially the butter, are at room temperature (I leave the butter out overnight to make sure). Coat the interior of a 10-inch bundt-cake pan generously with baking spray and set aside. Combine buttermilk, eggs, orange zest and juice, vanilla extract, and bourbon in a bowl and whisk to blend. Set aside. In the bowl of a heavy-duty stand mixer, combine flour, sugar, baking soda, and salt. Cut butter and shortening into tablespoon-size pieces and add to flour mixture. Place bowl on mixer fitted with paddle attachment. Beat on low speed until mixture resembles wet sand and begins to clump together. With mixer still on low speed, gradually add liquid ingredients in a slow, steady stream, then increase speed to high and beat for one minute. Remove the bowl from the mixer and scrape sides and bottom with a large rubber spatula to make sure all ingredients are well blended. Spoon batter into the prepared pan and level the top. Place pan on lower middle rack in oven and bake for about 75 minutes, or until top is lightly browned, cake has begun to pull away from sides of pan, and a skewer inserted into the middle of the cake comes out clean. Let cake cool in pan for 20 minutes before inverting onto a serving plate. Let cake cool completely (at lease one hour) before glazing. For the glaze, whisk together the confectioner's sugar and 2 tablespoons of bourbon in a small bowl (add more sugar or bourbon as necessary to make a thick but pourable mixture). Drizzle glaze over top of cooled cake letting some run down the sides. Slice and serve with whipped cream if desired.


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