Place butter, shortening and sugar into the bowl of a stand mixer. Beat on medium speed until pale, about 3 minutes.
Mix in eggs, one at a time, until smooth.
In a separate bowl, sift in the flour and baking powder.
Add ⅓ of the flour mixture to the egg mixture, followed by ½ of the milk, beating constantly. Continue with another ⅓ of the flour mixture, the remaining milk and then the remaining dry ingredients.
Stir in vanilla and almond extract.
Pour the batter into the prepared pan. Place in a cold oven and set the temperature to 350℉. Bake for 70-75 minutes until a toothpick inserted into the center comes out clean or to an internal temperature of 210℉.
Remove the cake from the oven and let the pan rest on a cooking rack for 5 minutes. When that time is up, place a cooking rack of the top of the pan and carefully it over to release the cake.
Allow to cool completely before serving.
Hack: A tube pan or 2 standard-sized loaf pans can be used in lieu of a bundt pan.
Hack: Leftovers can be stored at room temperature for up to 4 days, stored in the refrigerator for up to 7 days or frozen, tightly wrapped in serving-sized portions for up to 3 months.
Did you know? While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat. They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.
Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
Zest orange. Pulse the remaining orange in a blender or food processor until smooth. Set aside.
Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
Allow to cool completely before slicing.
Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer safe containers for storage.
Sift together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.
Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.
Pat dough to ⅔” thickness. Cut with a 2” biscuit cutter or drinking glass.
Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.
Hack: Biscuits can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.
Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container for up to 3 months.