orange marmalade cake
(10 ratings)
History here with this cake, old family recipe. I need to make it more often.
Blue Ribbon Recipe
The flavor of this cake is so very satisfying! You can taste the love that has gone into the recipe with each sweet, fruity bite.
— The Test Kitchen
@kitchencrew
(10 ratings)
yield
15 depends on how it is cut
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For orange marmalade cake
- CAKE
-
3 ccake flour
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1/2 tspbaking soda
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1/2 tspsalt
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1 cbutter softened
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2 csugar
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3 lgeggs, room temperature, beaten slightly
-
1 Tbsporange zest, grated
-
1 1/2 tspvanilla
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1 cbuttermilk, room temperature (this is what makes the cake heavy and moist)
- ORANGE SYRUP
-
1 cfresh orange juice
-
1/4 csugar
- FILLING
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1 jarorange marmalade (12 oz)
- FROSTING
-
3/4 cheavy cream, chilled
-
3 Tbspsugar
-
3/4 csour cream, chilled (you choose fat free or lowfat or whatever because you are eating this but we know what the recipe calls for ) this is not something you will be eating every month so go for it if you have came this far.
How To Make orange marmalade cake
-
1Preheat oven to 325*. Butter 2 round 9" cake pans, add liners if avail. Sift Flour, baking soda, and salt together. Set aside. Beat butter with a mixer until smooth. -
2Add sugar and beat until fluffy. Add eggs, zest, and vanilla.
-
3Beat in 1/2 of the dry ingredients alternately with buttermilk until well combined with all remaining.
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4Divide batter into two pans; tap to remove air bubbles. Bake 35-40 minutes or until done. Place on wire racks and cool in pans for 20 minutes.
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5Meanwhile, make the orange syrup by stirring together all syrup ingredients until dissolved.
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6Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absorbed before adding the remainder. Cool completely. Prepare filling by heating marmalade until just melted; let cool 5 minutes.
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7Frosting: Whisk heavy cream with the sugar until it forms stiff peaks. Add the sour cream a little at a time until the mixture is of a spreading consistency.
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8Assembly of Cake: Arrange on cake plate, remove paper, spread 2/3 of marmalade over the top, smoothing in even layer. Invert remaining layer onto the top, peel off paper. Spoon remaining marmalade onto cake, leaving 1 1/4 " border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
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9Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it. Hints: I buy my pan liners so I am not cutting them out.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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