"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ester's Orange Marmalade Cake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Ester's Orange Marmalade Cake, by , is from The Ardis Jerden Desiderata Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Karon
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cake flour, 1/2 teaspoon baking soda
1/2 teaspoon salt, 1 1/2 teaspoon vanilla extract
2 cups sugar, 3 large eggs at room temperature
1 tablespoon grated orange zest, 1 cup buttermilk
1 cup (2 sticks) softened unsalted butter
Orange Syrup:
1 cup freshly squeezed orange juice
1/4 cup sugar
Filling:
1 cup orange marmalade
Frosting:
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup well-chilled sour cream

Directions:
Directions:
Preheat oven to 325, Butter two 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess flour. In a bowl, sift the flour, baking soda and salt. In a separate bowl with an electric mixer, beat the butter and add the sugar a little at a time until combined and light and fluffy. Beat in the eggs, orange zest and vanilla. Beat in one-third of the dry ingredients alternately with one-half of the buttermilk until well-combined. Finally, beat in the remaining dry ingredients until the mixture is smooth. Evenly divide the batter between the pans, smoothing the surface, then rap each pan on the counter to expel any air pockets or bubbles and transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks to cool in the pans for 20 minutes. Meanwhile, make the orange syrup: In a bowl, stir together the orange juice and sugar until the sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the cake payers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the rest. Let layers cool. To make the filling: In a saucepan set over moderate heat, heat the marmalade just until melted. Let cool 5 minutes. To make the frosting: In a bowl, whisk the heavy cream with the sugar until it forms in peaks. Add the sour cream a little at a time, and whisk until it's of spreading consistency. To assemble the cake: Arrange one of the cake layers on a cake plate, carefully peel off the wax paper, then spread two-thirds of the marmalade over the top. Invert the remaining layer onto the top of the first layer, peel off the wax paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and top border with the frosting, leaving the marmalade exposed. Or, if you prefer, frost the entire cake, adding the marmalade as a garnish atop. Chill for at least 2 hours before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
From one of my favorite Episcopal "Mitford" series by Jan Karon.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

253W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!