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1
Cut the pound cake into nine 3/4-inch slices and spread each slice on one side with raspberry jam, using all the jam.
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2
Set aside.
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3
Place a layer of cake, jam side up, in the bottom of a 2 1/2- to 3-quart glass serving bowl, cutting the pieces to fit.
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4
Top with a layer of raspberries and orange cream.
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5
Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake jam side down and raspberries.
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6
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
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7
When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks.
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8
Decorate the trifle with whipped cream.
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9
The trifle can sit for a while at room temperature.
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10
Heat the oven to 350 degrees.
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11
Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
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12
Line the bottoms with parchment paper.
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13
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
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14
With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
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15
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
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16
In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.
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17
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
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18
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
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19
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves.
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20
When the cakes are done, let them cool for 10 minutes.
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21
Take them out of the pans and place them on a baking rack set over a tray.
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22
Spoon the orange syrup over the cakes and allow the cakes to cool completely.
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23
To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth.
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24
Add a few more drops of juice, if necessary, to make it pour easily.
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25
Pour over the top of one cake and allow the glaze to dry.
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26
Wrap well, and store in the refrigerator.
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27
Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil.
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28
Remove from the heat.
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29
Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes.
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30
With the mixer on low speed, sprinkle on the cornstarch.
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31
Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
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32
With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture.
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33
Pour the mixture back into the pan.
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34
Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes.
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35
(Pay attention because it will thicken and then quickly become orange scrambled eggs!)
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36
Immediately, pour the mixture through a fine sieve into a large bowl.
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37
Stir in the vanilla, Grand Marnier, butter, and heavy cream.
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38
Place plastic wrap directly on the custard and refrigerate until cold.
