On Line Cookbook
Orange Marmalade Cake - Esther's Orange-marmalade layer Cake
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Recipe Information
mrs. wiggs

Serves/Makes:12 servings

  • Cake:
  • 3 cups (700 ml) cake flour
  • 1/2 tsp (2 ml). baking soda
  • 1/2 tsp (2 ml). salt
  • 1 cup (225 ml) butter
  • 2 cups (475 ml) sugar
  • 3 eggs, room temp, beaten lightly
  • 1 tbsp (15 ml) grated orange zest
  • 1-1/2 tsp (7 ml). vanilla
  • 1 cup (225 ml) buttermilk
  • Orange syrup:
  • 1 cup (225 ml) orange juice
  • 1/4 cup (60 ml) sugar
  • Filling:
  • 1 cup (225 ml) orange marmalade
  • Frosting:
  • 3/4 cup (175 ml) well-chilled heavy cream
  • 3 tbsp (45 ml) sugar
  • 3/4 cup (175 ml) well-chilled sour cream
  • Preheat oven to 325 degrees (175 C.).
  • Butter 2 9" round cake pans, line w/wax paper.
  • Butter and flour lined pans.
  • In bowl, sift together flour, soda, and salt.
  • In a large bowl beat butter w/electric mixer.
  • Add sugar a little at a time beating till fluffy.
  • Add eggs, zest, and vanilla and beat well.
  • 1/3 Add dry ingredients alternately with 1/2 of the buttermilk and mix well.
  • 1/3 Add more dry ingredients, then buttermilk and mix well.
  • End with 1/3 dry ingredients and beat until smooth.
  • Divide between pans, smooth surface and rap each pan on countertop to expel bubbles.
  • Bake 45 minutes or until tests done.
  • Cool on racks 20 minutes.
  • Syrup:
  • While cake is baking mix oj and sugar in small bowl until sugar dissolves.
  • While cake is still warm poke holes at 1/2" intervals with a fork.
  • Spoon syrup over layers.
  • Cool layers completely.
  • Filling:
  • Make filling by melting marmalade in in microwave until just melted(watch closely).
  • Cool 5 minutes.
  • Frosting:
  • In bowl whip cream with sugar until firm peaks form.
  • Whisk in sour cream, a little at a time until of spreading consistency.
  • Put one layer of cake on serving plate and peel off wax paper.
  • 2/3 Spread of marmalade on top of layer.
  • Invert second layer on top of first layer.
  • Spoon remaining marmalade on top of cake, leaving 1 1/4" border around edge.
  • Frost sides and border with frosting or frost all of the cake and add marmalade as garnish.
  • Chill two hours before serving.
I found this recipe on the Mitfordbooks site. I am anxious to try it.

Editors note: Thank you, Mrs. Wiggs, for looking this recipe up for us. After reading 5 of the Mitford books by Jan Karon I felt that I too needed to find the recipe for Esther's Marmelade Cake!

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