My Recipe Of Ester Bolicks Orange Marmalade Layer Cake

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ESTHER'S ORANGE-MARMALADE LAYER CAKE (MITFORD SERIES)



Esther's Orange-Marmalade Layer Cake (Mitford Series) image

Provided by nikibone

Time 3h

Yield 10

Number Of Ingredients 19

For the Cake
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup softened unsalted butter
2 cups granulated sugar
3 large eggs, at room temperature, beaten lightly
1 tablespoon grated orange zest
1 1/2 teaspoon vanilla extract
1 cup buttermilk, at room temperature
For the Orange Syrup
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
For the Filling
1 cup orange marmalade
For the Frosting
3/4 cup well-chilled heavy cream
3 tablespoons sugar
3/4 cup well-chilled sour cream

Steps:

  • Preheat oven to 325 degrees 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: 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.

Nutrition Facts :

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

ESTHER BOLICK'S ORANGE MARMALADE CAKE



Esther Bolick's Orange Marmalade Cake image

This recipe is from Jan Karon's series about Mitford and Father Tim. One of his parishoners is famous for her orange marmalade cake and I found the recipe on the Better Homes and Garden Web Site. Good cake!!!

Provided by mandabears

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box yellow cake mix
2/3 cup vegetable oil
6 eggs
2/3 cup water
1 teaspoon grated orange zest
16 ounces orange marmalade
8 ounces cream cheese, softened
1 cup butter, softened
5 -6 cups confectioners' sugar
2 teaspoons grated orange zest

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.

Nutrition Facts : Calories 983.6, Fat 49.9, SaturatedFat 20.4, Cholesterol 201.7, Sodium 606.1, Carbohydrate 131.2, Fiber 0.9, Sugar 108.7, Protein 8.1

ESTHER'S ORANGE MARMALADE CAKE



Esther's Orange Marmalade Cake image

From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.

Provided by Dienia B.

Categories     Dessert

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup softened unsalted butter
2 2/3 cups sugar
2/3 cup oil
1 tablespoon baking powder
1 tablespoon orange zest
2 teaspoons vanilla
1 teaspoon salt
5 eggs
4 egg yolks
3 1/4 cups cake flour
1 cup buttermilk
1 cup orange juice
1/4 cup sugar
1 cup whipping cream
1/4 cup sugar
1 cup sour cream
1 (12 ounce) jar orange marmalade

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.

Nutrition Facts : Calories 828.1, Fat 42.8, SaturatedFat 19.6, Cholesterol 228.2, Sodium 374.3, Carbohydrate 105.9, Fiber 0.9, Sugar 72.9, Protein 8.6

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 17

CAKE
1 yellow cake mix
3 Tablespoons canola oil
3 eggs
3/4 cup orange juice
1 teaspoon orange zest
1 teaspoon orange extract
SYRUP
1/2 cup orange juice
3 Tablespoons sugar
FROSTING
8 ounce cream cheese
2 Tablespoons butter or margarine
2 Tablespoons sour cream
12 ounces whipped topping
FILLING
3/4 cup orange marmalade

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.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ESTHER'S ORANGE MARMALADE CAKE



ESTHER'S ORANGE MARMALADE CAKE image

Categories     Cake     Dessert     Nutmeg

Yield 1 3-layer cake

Number Of Ingredients 21

Cake:
1 cup unsalted butter, softened, more for greasing the pans
3 1/4 cups cake flour, more for dusting the pans
1 tablespoon baking powder
1 teaspoon salt
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
For the orange syrup
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
Filling:
1 (12-ounce) jar orange marmalade
Frosting:
1 cup heavy cream, chilled
4 tablespoons granulated sugar
1 cup sour cream, chilled

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.

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Top Asked Questions

How do you Frost a cake with marmalade on top?
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.
How do you make orange syrup for a cake?
To Make the Orange Syrup: 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.
How do you make chocolate cake filling with maple syrup?
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.

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