Fresh Orange Italian Cream Cake

  While sorting through my unorganized recipe box, I pulled out the recipe for Fresh Orange Italian Cream Cake, from and old Southern Living Magazine.  I had forgotten how good making fresh orange curd is. I have used the commercial curd, however, fresh homemade is so-o-o delicious as is the cake along with the creamy cream cheese icing.

This cake takes some time to make, and making the curd one day ahead of the cake, is easier, in order to let it set. Assembling the cake with the orange curd between the layers, then finishing off with a cream cheese icing and toasted pecans. AND, leaving some to sample.  The extra time is well worth it.  A really pretty cake for Spring and Easter.   For Easter, the cake would be pretty decorated with chicks, bunnies, and tinted coconut for grass.