Cake:
1 Tsp. orange zest
1 C. butter, softened
1 ½ C sugar
1/3 C. orange juice
5 eggs
3 C. flour
2 tsp baking powder
½ tsp salt
2/3 C milk
Filling:
8 oz. cream cheese, softened
¼ C sugar
1 Tbsp. orange juice
½ C orange marmalade
Glaze:
1 C. powdered sugar
2 Tbsp. orange juice
1 tsp. lemon zest
Combine all the filling ingredients together and set to the side. For the cake cream together butter and sugar until light and fluffy. Add orange juice and zest, blend well. Beat in the eggs 1 at a time, beating well after each addition. In a separate bowl combine the flour, baking powder, and salt. Add the flour mixture to the wet mixture a little at a time, alternating with the milk, blend until smooth. Pour ½ of the cake batter into a 12 cup greased bundt pan. Add the filling, keeping it towards the center and away from the sides, top with remaining cake batter. Bake at 350 degrees for 50-60 minutes or until cake springs back when touch and pulls slightly away from the sides of the pan. Cool for 5 minutes in the pan, then turn out onto a cooling rack and cool completely. Mix the powdered sugar, orange juice and zest for the glaze and drizzle over the top of the cake.
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