Esther Bolicks Orange Marmalade Cake Recipes

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.

Steps:

• 1. CAKE: Preheat oven to 325 degrees F. Butter two 9 inch cake pans, line with parchment paper, and butter and flour the paper, shaking out the excess.
• 2. In a bowl, sift the four,baking soda and salt; set aside.
• 3. In another bowl, beat the butter with electric mixer until smooth. 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 dry ingredients with 1/2 the buttermilk and combine well. Add 1/2 of the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally beat in remaining dry ingredients until mixture is smooth.
• 4. Evenly divide batter between the 2 cake pans; smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to oven. Bake for 45 minutes or until cake tester comes back clean. Transfer to racks and cool in pans for 20 minutes.
• 5. ORANGE SYRUP: Make while cake is cooking. In a bowl, stir the orange juice and sugar until sugar is dissolved .
• 6. With a tooth pick poke holes at 1/2 inch intervals in cake layers while cake is still warm. Spoon the orange syrup over each layer, allow the syrup to absorb slowly by spoon fulls before adding more until all juice is absorbed completely. Let layers cool completely
• 7. FILLING: in a small saucepan over medium heat, heat the marmalade just until it is melted then let it cook 5 minutes.
• 8. FROSTING: In a bowl, whisk the heavy cream with sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
• 9. TO ASSEMBLE CAKE: Arrange one of the cake layers on a cake plate and carefully peel off the parchment paper. Spread 2/3 of marmalade over the top and smooth it out. Invert the remaining layer on top of the first layer, peel off parchment paper and spoon remaining marmalade onto the center of it, leaving a 1.5 inch border not covered around outside edge of cake. Frost the sides and remaining top (not covered)with Frosting. Leave marmalade exposed on top of cake. Or, you can NOT add the marmalade to the top layer, frost sides and top then add the remaining marmalade on top of frosting to garnish. CHILL FOR 2 HOURS BEFORE SERVING.

Steps:

• 1. THE CAKE:
• 2. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.
• 3. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
• 4. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop, at least once, to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
• 5. With the mixture on low speed, add the oil and beat for 1 minute.
• 6. In a small bowl, combine the orange zest, vanilla, and buttermilk.
• 7. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
• 8. Pour the batter among the three prepared pans, smooth the surface, rap each pan on a counter to expel any air pockets or bubbles, then place in oven.
• 9. Bake for 30-35 minutes, or until a toothpick, inserted in the middle, comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
• 10. THE ORANGE SYRUP:
• 11. In a small bowl, stir together the orange juice and 1/4 cup sugar, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers.
• 12. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in pans.
• 13. THE FILLING:
• 14. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
• 15. THE FROSTING:
• 16. In a chilled mixing bowl using a wire whisk attachment, whip the heavy cream with the 4 Tbs. of sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
• 17. TO ASSEMBLE THE CAKE:
• 18. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment and spoon another third of the marmalade on top. Place the third layer on top , remove the parchment and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
• 19. Frost the sides and top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
• 20. Chill for at least 2 hours before serving.
• 21. ENJOY!!!

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.

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.

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.

Steps:

• 1. THE CAKE: Pre heat the oven to 350degrees F.Lightly butter three 9 inch round cake pans, line them with parchment paper,then lightly butter and flour the paper, shaking out any excess.
• 2. Sift the flour, baking powder, and salt into a large bowl. Then sift again into another bowl.
• 3. In the bowl of an electric mixer, beat the butter on medium speed, until light in color, about 4 minutes.
• 4. Add the 2 2/3 cups of sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
• 5. Add eggs and yolks one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl.
• 6. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
• 7. With the mixture on low speed, add the oil and beat for 1 minute.
• 8. In a small bowl combine the orange zest, vanilla, and buttermilk.
• 9. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl, and add half of the buttermilk mixture. Fold in remaining dry ingredients, scrape down sides of bowl and add the remaining buttermilk.
• 10. Pour the batter among the prepared pans, smooth the surface,rap each pan on counter to expel any air pockets or bubbles, then place in oven
• 11. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let the cakes cool in the pan on racks for 20 minutes.
• 12. THE ORANGE SYRUP: In a small bowl stir together the orange juice and 1/4 cup of sugar until sugar is dissolved. While the cakes are still in the cake pan, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
• 13. THE FILLING: Heat the marmalade in a small sauce pan over medium heat until melted. Let cook for 5 minutes.
• 14. THE FROSTING: In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form. Add the sour cream a little at a time, and whisk until the mixture is a spreadable consistency.
• 15. TO ASSEMBLE THE CAKE: Invert one of the cake layers on a cake plate, and carefully peel off the parchment. Spread one third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of marmalade on top. Place the third layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it.leaving 1 1/4 inch border around the edges.
• 16. Frost the sides and he top border with the frosting, leaving the marmalade on top exposed. Or if you prefer frost the entire cake first, adding the marmalade as a garnish on top.
• 17. Arrange orange segments on top of cake and along the base to add more color. THIS STEP IS OPTIONAL, and my extra touch to the recipe for eye appeal. Chill for at least 2 hours before serving.

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.

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.