Snappy Orange Marmalade Cake satisfies


Citrus adds zing to everything it touches, from baked goods to meat on the grill to soups and salads.

Home cook Glenda Moore makes orange the flavor star of this marvelous cake. One bite and you’ll be hooked!

Orange Marmalade Cake


3 c cake flour

1/2 tsp baking soda

1/2 tsp salt

1 c butter, softened

2 1/4 c sugar, divided

3 lg eggs, room temp

1 tbsp orange zest

1 1/2 tsp vanilla

1 c buttermilk, room temp

1 c fresh orange juice

1 (12oz) jar orange marmalade


3/4 c heavy cream, chilled

3 tbsp sugar

3/4 c sour cream, chilled

Preheat oven to 325 degrees F. Butter 2 round 9” cake pans and line with wax paper. Sift soda and salt, set aside. Beat butter with mixer until smooth. Add 2 c sugar; beat until fluffy. Add eggs, zest, and vanilla. Beat in 1/2 of dry ingredients alternately with buttermilk until combined. Divide batter into 2 pans, tap to remove air bubbles. Bake 45 minutes or until done, place on wire racks and cool in pans 20 minutes.

Meanwhile, make orange syrup by mixing orange juice with 1/4 cup sugar until dissolved. With toothpicks, poke holes in cake and spoon syrup over each layer until absorbed. Heat marmalade until just melted, let cool 5 minutes.

For frosting, whisk heavy cream with sugar in bowl until stiff peaks form. Add sour cream a little at a time, until mixture is of spreading consistency.

Remove cakes from pan. Spread 2/3 of warmed marmalade over one layer.

Top with second layer Spoon remaining marmalade onto cake, leaving 1 1/4 -inch border around the cake. Frost border and sides of cake. Chill for at least 2 hours or up to 24 hours before serving.

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