Esther's Orange Marmalade Cake |
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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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From December 7, 2004 Woman's Day magazine. 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. Ingredients:
1 cup softened unsalted butter |
2 2/3 cups sugar |
2/3 cup oil |
1 tablespoon baking powder |
1 tablespoon orange zest |
2 teaspoons vanilla |
1 teaspoon salt |
5 eggs |
4 egg yolks |
3 1/4 cups cake flour |
1 cup buttermilk |
1 cup orange juice |
1/4 cup sugar |
1 cup whipping cream |
1/4 cup sugar |
1 cup sour cream |
1 (12 ounce) jar orange marmalade |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour 3 - 9 inch pans.
3. In a large bowl, cream the butter, sugar and oil.
4. Add the baking powder, orange zest, vanilla and salt.
5. Beat until creamy.
6. Add the eggs and egg yolks, one at a time.
7. Alternately add the flour with the buttermilk.
8. Divide the batter between the 3 pans.
9. Bake for 25 or 30 minutes.
10. Cool for 20 minutes.
11. Syrup:.
12. Mix the orange juice and sugar together.
13. Poke holes in cake with a fork.
14. Spoon on the syrup.
15. Frosting:.
16. Beat the whipping cream and sugar together until soft peaks form.
17. Fold in the sour cream.
18. To assemble this bad boy:.
19. Put 1 cake on plate.
20. Spread 1/3 marmalade on it.
21. Put 2nd cake on top and spread again with 1/3 marmalade.
22. Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
23. Frost the side and the border.
24. You need to refrigerate this overnight so it can set and meld together.
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