Ingredients

For the cake
• 2 sticks butter softened
• 2 cups sugar
• 4 eggs
• 1/3 cup orange zest (about 2 Honeybells)
• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/4 cup honeybell juice
• 3/4 cup buttermilk
• 1 Tb vanilla
For the glaze
• 1 small can of sweetened condensed milk
• Juice from 1/2 a Honeybell
• 2 Tb Grand Marnier (you can substitute 1 Tb orange extract)

Instructions

1. Cream the butter and sugar in a standing mixer until fluffy, about 2 minutes. Add the orange zest. Add the eggs one at a time, mixing after each one.
2. Sift together the flour, baking soda, baking powder and salt.
3. In another bowl, combine Honeybell juice, buttermilk and vanilla.
4. Add flour and buttermilk mixture to creamed sugar/butter alternating, beginning and ending with flour.
5. Line two 8 1/2 x 4 1/2 loaf pans with parchment paper.
6. Bake at 350 for 45-50 minutes until a toothpick comes out clean.
7. Let cakes cool.
8. Poke small holes in the cakes with a toothpick (be generous here, because this is what allows the glaze to seep through and make the cake super moist!) So get pokey!
For the glaze
9. Mix together the can of sweetened condensed milk, Honeybell juice and the Grand Marnier until smooth. Pour glaze over both cakes and cover. Let rest for 3 hours or up to overnight.
10. Take cakes out of pans and turn over before slicing and serving.