Brighten up classic Italian Cream Cake with a tangy orange curd.
Garnish with glazed pecans to make it special for the holidays.
navel oranges)
3largeeggs, lightly beaten
1/4cupbutter
1Tbsp.orange zest
Pecan-Cream Cheese Frosting
1cupchopped pecans
1(8-oz.
Credit: Southern Living
)packagecream cheese, softened
1Tbsp.vanilla extract
1(16-oz.
Add egg yolks, 1 at a time, beating until blended after each addition.
Add vanilla; beat until blended.
Combine flour and 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.
(The Fresh Orange Curd layer on top of cake will be very thick.)
If desired, loosely cover cake, and chill 8 hours.
Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use.
Sprinkle 1/2 cup toasted coconut over top of cake, if desired.
Arrange Glazed Pecan Halves around top edge of cake, if desired.
Store in refrigerator until ready to serve.
MAKES: about 3 cups HANDS-ON TIME: 30 min.
TOTAL TIME: 8 hr., 30 min.
Combine sugar and cornstarch in a 3-qt.
saucepan; gradually whisk in orange juice.
Bring to a boil 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 orange zest.
MAKES: about 4 cups HANDS-ON TIME: 10 min.
TOTAL TIME: 15 min.
Preheat oven to 350F.
Meanwhile, beat cream cheese and next 2 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.
