Orange Cake

ingredients

3 1/2 cups unsifted all-purpose flour
1 tablespoon hot water
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
1 cup shortening
1/2 cup (1 stick) unsalted butter, softened at room temperature
2 1/2 cups granulated sugar
4 jumbo eggs, at room temperature
1 tablespoon pure orange extract
1 tablespoon finely grated orange rind
1 tablespoon orange liqueur, such as Cointreau. Grand Marnier or Triple Sec
For the orange glaze:
2 tablespoons finely julienned orange peel
1/2 cup freshly squeezed orange juice
3/4 cup granulated sugar
1 1/2 teaspoons water
1 tablespoon orange liqueur

directions

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1. Lightly butter and flour a 10-inch fluted Bundt pan; set aside. Preheat the oven to 350˚F.
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2. Sift the flour onto a sheet of waxed paper; set aside.
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3. Place the hot water in a small bowl, add the baking soda, and stir to dissolve. Whisk the baking soda mixture into the buttermilk and set aside.
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4. Cream the shortening and butter in the large bowl of an electric mixer on moderately high speed for 3 minutes. Add the sugar in 3 additions, beating thoroughly on moderate speed until light and white-looking after each portion is added. Beat in the eggs, one at a time, beating thoroughly after each one. Scrape down the sides of the mixing bowl often to keep the mixture even textured. With the mixer on low speed, alternately add the flour in 3 additions and the buttermilk in 2 additions, beginning and ending with flour. Beat in the orange extract, orange rind, and orange liqueur. Pour and scrape the batter into the prepared pan. Shake the pan gently from side to side to level the top of the batter.
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5. Bake the cake on the lower-third-level rack of the preheated oven for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean and dry and the cake pulls away slightly from the edges of the pan.
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6. While the cake is baking, make the orange glaze. Put the orange peel in a small saucepan of boiling water; boil 1 minute. Drain the peel in a small stainless steel sieve and refresh it under cold running water. Drain on paper toweling. Place the peel, orange juice, sugar, water and liqueur in a medium-size stainless steel or enameled cast-iron saucepan. Cover the pan and set over low heat; cook slowly until the sugar has melted down and dissolved completely. When every last granule of sugar has melted down, uncover the pot and bring the contents of the saucepan to the boil. Boil for 3 minutes and remove from the heat.
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7. Let the cake cool in the pan on a wire rack for 5 minutes. Spoon a third of the syrup (without any peel) over the cake while it is still in the pan. When the syrup has been absorbed, carefully invert the cake onto a second cooling rack. Spoon the remaining syrup, along with the wisps of peel, over the top. Let cool completely. Serve the cake cut in medium thick slices.