Orange Marmalade Cake Recipes

ORANGE MARMALADE CAKE

Steps:

• Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
• In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
• In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
• Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
• Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9 inch bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
• In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
• Add dry ingredients to the egg mixture,mix until well blended.
• Finally, stir in the walnuts and marmalade.
• Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched.
• Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

ORANGE MARMALADE CAKE

Steps:

• Preheat the oven to 375º Fahrenheit. Grease with shortening and flour 3 8" round cake pans.
• In a large bowl, cream the shortening and sugar until smooth.
• Add the eggs, one at a time, beating between each addition.
• Mix in the grated orange rind.
• Mix the fruit juices with the water in a measuring cup. Set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• Add the flour to the egg mixture alternately with the juice, mixing between each addition.
• Pour the batter evenly between the 3 prepared pans.
• Bake for 20-25 minutes or until the center of the cake tests done.
• Allow the cakes to cool in the pans for 5 minutes, then remove them to a wire rack to cool completely.
• In a small bowl, combine the marmalade and nuts. Set aside.
• Combine the egg whites, sugar, orange juice and corn syrup in the top of a double boiler. Mix thoroughly.
• Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
• Remove from the heat.
• Add grated orange rind and beat until thick enough to spread.
• Makes 5-6 cups of frosting.
• Place one cake layer on a cake plate.
• Top with half of the marmalade filling.
• Place another cake on top.
• Top with the remaining marmalade filling.
• Place the last cake layer on top. Frost the outside with the whipped frosting.
• Decorate with orange slices

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 325°F Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.
• In a bowl, sift the flour, baking soda, and salt.
• In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
• Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
• To Make the Orange Syrup: Make the orange syrup while the cake is baking. In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.
• To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
• To Make the Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.
• To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.

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

Steps:

• Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
• Place into a greased paper baking tin
• Bake at 160 fan for 40-45 minutes
• When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
• Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake

ORANGE MARMALADE CAKE

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.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350°F Grease an 8 or 9-inch baking dish. Line with parchment paper, overlapping on 2 sides for easy removal from pan.
• Beat shortening and sugar until light. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and baking powder. Beat in marmalade, just until combined. Place batter in prepared baking dish.
• Bake in preheat oven for 40 minutes or until a toothpick inserted in center of cake comes out clean.
• GLAZE:.
• Heat marmalade and water in a small saucepan. Brush on warm cake. Serve warm or at room temperature. If the cake is made ahead of time, just microwave for 1 minute to warm up.