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Esther's Orange Marmalade Layer Cake


This recipe is from the book "A Taste of Mitford."

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  • Frosting:
  • 3 Cups Cake Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 Cup Unsalted Butter, softened
  • 2 Cups Sugar
  • 3 Large Eggs, room temperature, lightly beaten
  • 1 Tbs. Ground Orange Zest
  • 1 1/2 tsp. Vanilla
  • 1 Cup Buttermilk, room temperature
  • 1 Cup Freshly Squeezed Orange Juice
  • 1/4 Cup Granulated Sugar
  • 1 Cup Orange Marmalade
  • 3/4 Cup Well-Chilled Heavy Cream
  • 3 Tbs. Sugar
  • 3/4 Cup Well-Chilled Sour Cream



Step 1

Preheat oven to 325 degrees. Butter two 9" cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess. In a bowl, sift flour, baking soda and salt. In a bowl with an electric mixer, beat the butter until fluffy and add sugar, a little at a time and beat until light and fluffy. Beat in the eggs, orange zest and vanilla. Beat in the buttermilk and dry ingredients alternately until well blended. Evenly divide the batter between the pans and bake for 45 minutes or until a toothpick inserted in middle comes out clean. Transfer to wire racks and let cool in pans for 20 minutes. Meanwhile make an orange syrup by stirring together orange juice and sugar until sugar is dissolved. With a 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. In a saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes. To maker frosting: in a bowl whisk the heavy cream with sugar until it forms stiff peaks. Add sour cream, a little at a time, and whisk until of spreading consistency. Arrange one of the layers of cake on a cake plate and remove wax paper, then spread 2/3 of the marmalade into an even layer. Invert the remaining layer on top of the first layer and remove the wax paper and spoon the remaining marmalade onto the center, leaving a 1 1/4" border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade in the center exposed. Or if you prefer, frost the entire cake, adding the remaining marmalade as a garnish atop. Chill for at least 2 hours before serving.

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