3 cups granulated sugar
1 cup butter no substitutes, at room temperature
1/2 cup solid vegetable shortening
6 ounces cream cheese full fat, at room temperature
6 large eggs at room temperature
3 cup all-purpose flour sifted and measured correctly
1/2 cup orange marmalade
2 tablespoons orange zest optional, makes a brighter orange flavor
2 teaspoons orange extract vanilla or almond can be substituted
Glaze:
1/2 cup orange marmalade
2 tablespoons orange liqueur water, simple syrup, rum, or orange juice can be used
Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan or 10-inch tube pan. In the bowl of an electric mixer, cream butter, shortening, and sugar, until smooth and fluffy. Add the cream cheese and mix until combined and smooth. Stop mixer and scrap the sides of the bowl. Add eggs one at a time. Mix until the yellow disappears into the batter before adding the next egg. Stop mixer and scrap the sides of the bowl. Reduce mixer speed to low. Add flour, orange marmalade, orange zest, and orange extract. Scrap sides and bottom of the bowl and mix until just combined. You don't want to over mix the batter once you add the flour. Pour batter into the prepared pan. Bake 75 minutes or until the top is brown and a wooden pick inserted in the center comes out clean or with dry crumbs. Cool in the pan on a wire rack for 20 minutes before loosening sides and inverting onto serving platter. You can make the glaze now or wait until you're ready to serve. To make the glaze, warm orange marmalade in the microwave for 30 to 60 seconds. This makes it easier to stir. Add the liquid and whisk or stir until combined. Spoon over entire cake or over each piece when serving. Store cake in an airtight container 3 to 4 days on the countertop or 7 days in the refrigerator.