Orange Marmalade Layer Cake Recipes

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.

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:

• 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:

• 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. Preheat oven to 350. Lightly butter three 9-in. cake pans, line with parchment paper, then lightly butter and flour the paper.
• 2. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of a mixer, beat the butter on med. speed until light in color. Add 2-2/3 c. sugar in a steady stream with the mixer running. Beat until light and fluffy. Add the eggs and yolks, one at the time, beating well after each addition, scraping down sides of bowl. After eggs are added continue to beat for 2 more minutes on med. speed. Turn mixer to low speed and add the oil. Beat for 1 minute. In a small mixing bowl combine orange zest, vanilla and buttermilk. Fold in half the dry ingredients to the egg and sugar mixture. Scrape down sides of bowl and add half the buttermilk mixture. Fold in remaining dry ingredients, then remaining buttermilk mixture. Pour batter into prepared pans and bake for 30-35 minutes. Cool on racks approx. 20 minutes.
• 3. For orange syrup: stir together orange juice and 1/4 c. sugar until sugar is dissolved. While cakes are in cakepans use a toothpick and poke holes in the cake layers. Spoon syrup over each layer. Let the layers cool completely in the pans.
• 4. Filling: Heat marmalade over med. heat until melted. Let cool for 5 minutes.
• 5. Frosting: In chilled mixing bowl whip the heavy cream with 8 T. sugar until stiff peaks form. Add vanilla extract.
• 6. Assembly: Place one cake layer on cake plate. Peel off parchment paper. Spread 1/3 marmalade on top. Place 2nd cake layer on top, peel of parchment, spoon 1/3 marmalade on top. Place third layer on top, remove parchment, spoon remaining marmalade onto center of cake leaving 1-1/4 inche border around the edges. Frost the sides and top border with frosting leaving marmalade exposed. Chill at least 2 hours.

Steps:

• Preheat oven to 350 degrees F. Spray two 9" cake pans with non stick spray, or grease and flour. In large bowl, combine the cake mix, oil, eggs, orange juice and zest and extract. Beat with mixer two minutes and divide evenly between the cake pans. Bake for 25 minutes, or till tester comes out clean. Cool in pans for 15 minutes, then cool completely turned out on racks.
• Meanwhile, combine orange juice and sugar to make syrup. Stir to dissolve sugar. Poke holes in the cake with a toothpick or wooden skewer and spoon the syrup over each eayer, allowing the syrup to be absorbed before adding more.
• For frosting, beat the cream cheese and butter, then add the sour cream. Carefully fold in the whipped topping and set aside.
• Place one layer on a serving plate. Heat the marmalade to thin it slightly, cool five minutes, then spread half on the bottom layer. Top with second layer, and spread the
• frosting over top and sides of the cake. Add the second half of the marmalade to the top center of the cake leaving 1 1/2" of the frosting plain. Refrigerate til ready to serve. Refrigerate left over cake (if you are lucky enough to have a slice left.)

Steps:

• Preheat oven to 350°.
• Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
• Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk.
• Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).
• Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
• Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
• Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
• Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.

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.

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!!!