Ingredients

• 2 ½ cups “00” Flour (320 g)
• 2 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• ½ cup Butter (softened (115 g)
• ½ cup Oil (115 g)
• 1 cup Sugar (200 g)
• 4 Eggs, at room temperature (200 g)
• ½ cup Milk, at room temperature (120 mL)
• 2 tsp Vanilla Extract
• 1 cup Orange Juice (240 mL)
• 2 Tbsp Orange Zest

• ½ cup Butter (115 g)
• ¼ cup Orange Juice (60 mL)
• ¾ cup Sugar (150 g)
• 1 tsp Orange Zest
• ⅓ cup Orange Liquor, optional (35 mL)

Instructions

1. Preheat oven to 350°F. Grease and flour a 9 x 13-inch pan. Mix flour, baking powder, baking soda and salt and set aside. Using an electric mixer, cream butter, oil and granulated sugar. Add eggs, one at a time. Combine milk, vanilla extract, orange juice, and orange zest in a small bowl and mix until well incorporated. Alternate adding flour blend and orange juice blend into the mixer until incorporated.
2. Pour batter into prepared pan. Bake for 25–35 minutes, until a tester inserted in the middle comes out clean.
3. Allow cake to cool while the glaze is prepared. In a saucepan, combine butter, orange juice and sugar, and simmer for 5 minutes until sugar is dissolved. Remove from heat and stir in orange zest and liquor, if using. Poke holes using a large skewer 1 inch apart throughout the cake. Pour the glaze slowly over the cake and allow it to absorb into the cake for 6 hours or overnight. Cut into squares and serve.