Grease a 10-inch tube pan with solid vegetable shortening and sugar (or flour, I use sugar because it doesn't leave white patches) or Wilton Cake Release.
In the bowl of an electric mixer, beat butter and shortening.
Add sugar and beat at medium speed until light and fluffy.
Add the eggs, one at a time until the yellow disappears.
Sift the flour, baking powder, and salt together. Add it alternately with the milk and orange juice, beginning and ending with the flour mixture.
Beat at low speed just until blended after each addition.
Stir in orange zest and vanilla.
Pour batter into prepared tube pan.
Bake at 325 degrees F for 1 hour 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
Cool cake in pan on wire rack 20 minutes before inverting it on a serving tray.
Meanwhile, prepare orange curd. (below)
Remove cake from pan to wire rack and cool for 1 hour. You can either glaze the cake with the curd or drizzle the curd over the cake when served.For the curd
Stir together all the ingredients in a small, heavy saucepan.
Cook over low heat, stirring constantly for 10 to 12 minutes or until the mixture thickens slightly. (It will begin to form bubbles around the edge of the pan.)
Use immediately or refrigerate up to one week.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.