Source:

mrs. wiggs

Serves/Makes:12 servings

Ingredients

• 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

Preparation

• 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.

Comments

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!