ESTHER BOLICK'S ORANGE MARMALADE CAKE
This recipe is from Jan Karon's series about Mitford and Father Tim. One of his parishoners is famous for her orange marmalade cake and I found the recipe on the Better Homes and Garden Web Site. Good cake!!!
Provided by mandabears
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 350 degrees.
- Spray three 9 inch greased and floured cake pans.
- In a large bowl beat cake mix, oil, eggs, water and orange zest.
- Mix until well blended.
- Divide batter evenly among 3 cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
- Cool in pans for 15 minutes.
- Remove from pans and cool completely on racks.
- FROSTING:.
- in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
- Gradually add sugar a little at a time until mixture becomes spreadable consistency.
- Stir in orange zest.
- TO ASSEMBLE CAKE:.
- Place 1 cake layer on a serving plate.
- Cut off raised part.
- Spread 1/2 cup orange marmalade on top of cake.
- Spread 1/2 cup frosting over marmalade.
- Repeat with second layer.
- Top cake with third layer and spread evenly with frosting.
- Swirl remaining marmalade on top of cake.
Nutrition Facts : Calories 983.6, Fat 49.9, SaturatedFat 20.4, Cholesterol 201.7, Sodium 606.1, Carbohydrate 131.2, Fiber 0.9, Sugar 108.7, Protein 8.1
ESTHER'S ORANGE MARMALADE CAKE
Steps:
- Cake: Sift flour, baking powder, & salt twice in a large bowl. In a separate bowl, beat butter on MEDIUM (~4 minutes). Add sugar steadily with mixer running; beat until light & fluffy. Add eggs & yolks, one at a time, beating well after each addition; scrape down sides at least once. After eggs are added, continue to beat on MEDIUM for 2 minutes; add oil & beat for 1 minute on LOW. In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. Scrape down sides of bowl, add half of the buttermilk mixture - repeat. Pour batter in pans, smooth surface, rap on counter, & place in oven. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let cakes cool in pans on racks for 20 minutes. Orange syrup: In small bowl, stir together orange juice & sugar until dissolved. While cakes are still in pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon syrup over each layer, allowing syrup to be completely absorbed before adding the remainder. Let layers cool completely in pans. Filling: Heat marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes. Frosting: In a chilled mixing bowl, whisk heavy cream with sugar until stiff peaks form. Add sour cream SLOWLY & whisk until mixture is a spreadable consistency. Cake assembly: Invert one layer on a cake plate & peel off parchment. Spread 1/3 of marmalade over top, smoothing into an even layer; repeat with second layer. Place third cake layer on top, remove parchment, & spoon remaining marmalade onto the center, leaving a 1.25-inch border around the edges. Frost sides & top border, leaving the marmalade on top of the cake exposed. Or, frost entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.
ORANGE MARMALADE CAKE
Make and share this Orange Marmalade Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Grease and line a 8in round cake tin.
- In a bowl, cream together the butter, sugar, zest and orange juice of 1 orange until light and fluffy.
- Next gradually beat in the egg, followed by the flour, baking powder, cereal, sultanas, marmalade and corn syrup.
- Spoon into the prepared tin, then flatten the surface with the back of a spoon.
- Place in the oven and cook for 1¼ hours or until the cake springs back when lightly touched.
- Leave to cool in the tin before turning out.
- Combine together the cream cheese and icing sugar until soft and silky smooth, then spread evenly over the surface of the cake, finishing with a sprinkling of orange zest from the remaining orange.
- Serve immediately.
Nutrition Facts : Calories 434.7, Fat 24.7, SaturatedFat 14.2, Cholesterol 113.4, Sodium 288.2, Carbohydrate 52, Fiber 4, Sugar 31.1, Protein 6.8
ESTHER'S ORANGE MARMALADE CAKE
From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.
Provided by Dienia B.
Categories Dessert
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour 3 - 9 inch pans.
- In a large bowl, cream the butter, sugar and oil.
- Add the baking powder, orange zest, vanilla and salt.
- Beat until creamy.
- Add the eggs and egg yolks, one at a time.
- Alternately add the flour with the buttermilk.
- Divide the batter between the 3 pans.
- Bake for 25 or 30 minutes.
- Cool for 20 minutes.
- Syrup:.
- Mix the orange juice and sugar together.
- Poke holes in cake with a fork.
- Spoon on the syrup.
- Frosting:.
- Beat the whipping cream and sugar together until soft peaks form.
- Fold in the sour cream.
- To assemble this bad boy:.
- Put 1 cake on plate.
- Spread 1/3 marmalade on it.
- Put 2nd cake on top and spread again with 1/3 marmalade.
- Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
- Frost the side and the border.
- You need to refrigerate this overnight so it can set and meld together.
Nutrition Facts : Calories 828.1, Fat 42.8, SaturatedFat 19.6, Cholesterol 228.2, Sodium 374.3, Carbohydrate 105.9, Fiber 0.9, Sugar 72.9, Protein 8.6
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