Marmalade Cake Recipes

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MARMALADE CAKE



Marmalade Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup canola oil, plus more for the pan
3 large eggs, separated
1/3 cup granulated sugar
3/4 cup all-purpose flour
1 1/4 cups semolina flour
1/4 cup ground almonds
2 teaspoons baking powder
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup orange marmalade
1/4 cup golden raisins (optional)
Confectioners' sugar and/or chopped almonds, for topping
3/4 cup granulated sugar
1/2 orange

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
  • Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
  • Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
  • Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
  • Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

MARMALADE CAKE



Marmalade Cake image

Provided by Melissa Hamilton

Categories     Cake     Dessert     Bake     Easter     Currant     Orange     Jam or Jelly     Orange Juice     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

Candied orange peel:
2 navel oranges, scrubbed
1 cup sugar
1 whole star anise
1/2 vanilla bean, split lengthwise
Cake:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup dried currants
1/2 cup Grand Marnier or other orange-flavored liqueur
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (packed) light brown sugar
1/2 cup fresh orange juice
3 tablespoons (heaping) orange marmalade
2 tablespoons finely grated orange zest
2 large eggs
1/4 cup whole milk or half-and-half
Special Equipment
A 9"-diameter springform pan

Steps:

  • For candied orange peel:
  • Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
  • Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
  • For cake:
  • Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
  • Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
  • Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
  • Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

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.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).

Provided by Melissa Clark

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

215 grams coarse-cut orange marmalade (2/3 cup), divided
12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest
1/2 teaspoon grated orange zest
3 large eggs, at room temperature
2 tablespoons fresh orange juice
190 grams all-purpose flour (1 1/2 cups)
7 grams baking powder (1 1/2 teaspoons)
3 grams fine sea salt (3/4 teaspoon)
30 grams confectioners' sugar (4 tablespoons)

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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram

MARMALADE LAYER CAKE - TO DIE FOR



Marmalade Layer Cake - TO DIE FOR image

As soon as I tasted this I had to get onto email and send the recipe to all my baking friends! It has a rich and dense texture that everybody just LOVED!

Provided by Erica Vasta

Categories     Dessert

Time 1h

Yield 1 9x9 inch round two layer cake

Number Of Ingredients 14

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup softened butter
2 cups granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla
1 cup buttermilk, at room temperature
1 cup juice (same flavour as marmalade)
1/4 cup sugar
1 cup marmalade (your favourite)
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup sour cream

Steps:

  • Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
  • Sift flour, baking soda and salt in a bowl.
  • In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
  • Beat in the eggs and vanilla.
  • Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
  • Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
  • finally add in the remaining dry ingredients and beat until smooth.
  • Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
  • (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
  • Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
  • Let the layers cool completely in the pans.
  • When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
  • Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
  • Invert the remaining layer and peel off the waxed paper.
  • Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
  • In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
  • Add the sour cream a little at a time and whisk until spreading consistency.
  • Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
  • Chill for 2 hours at least and STAND BACK when you serve it!

Nutrition Facts : Calories 6989.2, Fat 307.1, SaturatedFat 186.8, Cholesterol 1452.8, Sodium 3913.3, Carbohydrate 1012.2, Fiber 12.4, Sugar 694.7, Protein 77.7

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

Make and share this Orange Marmalade Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup butter, melted
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup orange marmalade

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.

Nutrition Facts : Calories 3357, Fat 181.6, SaturatedFat 88.7, Cholesterol 972.9, Sodium 2167, Carbohydrate 401, Fiber 11.7, Sugar 233.7, Protein 51.8

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

Gluten Free

Provided by janebrighouse

Time 1h5m

Yield Serves 12

Number Of Ingredients 0

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

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MARMALADE CAKE | DESSERT RECIPES | WOMAN & HOME
2015-11-10 Heat the oven to 150C, 130C fan, gas 2. Place the oil, sugar and eggs in a large mixing bowl and beat with an electric whisk until smooth and light. Sift in the cinnamon, nutmeg, bicarbonate and flour, then fold to form a smooth mix. stir in the remaining cake ingredients. Divide between the tins and bake on the middle shelf for 30-35 minutes ...
From womanandhome.com
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EASY MARMALADE GLAZE WITH SIX VARIATIONS | FRIENDSHIP ...
Instructions. In a small saucepan, combine marmalade and 1 teaspoon water and bring to a boil. Stir frequently until marmalade begins to melt. When desired consistency is reached, remove from heat. Brush hot mixture over top of warm cake or bread. Allow glaze to set before serving, approximately two hours.
From friendshipbreadkitchen.com
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RACHEL RODDY'S RECIPE FOR MARMALADE CAKE - THE GUARDIAN
2019-10-21 50g icing sugar. Hot water. Beat together the butter and sugar until soft and creamy. Beat in the eggs, followed by the flour, before stirring in three tablespoons of …
From theguardian.com
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10 BEST CHOCOLATE ORANGE MARMALADE CAKE RECIPES | YUMMLY
Orange Marmalade Cake with Currants Cook and Be Merry. butter, orange marmalade, water, baking powder, brown sugar, sugar and 12 more.
From yummly.com
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RECIPE DETAIL PAGE | LCBO
Stir in marmalade. 5 Spoon batter into cake pan. Bake for 55 to 60 minutes or until an inserted skewer comes out clean. Let cool for 10 minutes in pan while making syrup. 6 Combine marmalade and orange liqueur in a small pot over medium heat, stirring until marmalade dissolves. Bring to a boil, and boil for 30 seconds to burn off alcohol ...
From lcbo.com
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Top Asked Questions

What's the best way to make a marmalade cake?
Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs. Fold in the flour, ground almonds and a pinch of sea salt.
How to make orange marmalade loaf cake?
How to make Orange Marmalade Loaf Cake. Step one – butter a 1lb/15cm/6″ loaf tin, and line it with baking parchment. Heat the oven to 160°C (fan)/ 320°F/gas mark 4. Step two – beat butter and sugar together until pale and fluffy with an electric whisk. Step three – whisk the eggs into the butter and sugar mixture.
How do you make marmalade with egg and sugar?
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.
What are the ingredients in orange cake with marmalade glaze?
This Orange Cake with Marmalade Glaze requires only five simple and easy to find ingredients. Softened butter, brown sugar, orange marmalade, eggs and self-raising flour come together to make a magically simple and utterly delectable cake that is perfect for everyday eating.

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