Items you will need:
For the Cake...
1 c butter; softened
1/4 c shortening
2 c sugar (superfine is best)
5 eggs (room temp)
3 c all-purpose flour (sifted)
1 tsp baking powder
1/2 tsp baking soda
1/2 ts salt
1 c butter milk
1/2 tsp Limoncello
1 tsp orange juice
Set oven to 350 and prepare two 10” cake pans
with non-stick spray or butter and lightly dust with flour.
Cream butter, shortening and sugar until light and fluffy.
Add eggs, one at a time beating well after each addition.
Combine dry ingredients: add to creamed mixture alternately
with buttermilk, beginning and ending with dry ingredients.
Add Limoncello and orange juice. Pour into cake pans.
Bake at 350 deg. for 25-30 minutes or until cakes at a bit springy in
the center and a toothpick comes out clean.
Cool for 10 minutes in pans before removing to wire racks.
For the Frosting...Make this while the cake is baking
and put in the fridge to set.
1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 1/2 pounds confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 tb orange juice
1 tb lemon juice
2 tb orange peel; grated
2 tb lemon peel; grated
Beat together the cream cheese, butter and vanilla and orange juice
until light and fluffy. Add the confectioners' sugar a little at a time
And whip until it is velvety and light.
Next fold in the grated orange and lemon peel.
One hour before serving, frost the cake by filling the center lavishly. Then
Spreading the rest generously over the entire cake.
We dotted with small orange florets and added the Birthday candles
That made a very festive presentation.