Orange Marmalade Cake Recipes

ORANGE MARMALADE CAKE

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.

ORANGE MARMALADE CAKE

Steps:

• Preheat the oven to 375º Fahrenheit. Grease with shortening and flour 3 8" round cake pans.
• In a large bowl, cream the shortening and sugar until smooth.
• Add the eggs, one at a time, beating between each addition.
• Mix in the grated orange rind.
• Mix the fruit juices with the water in a measuring cup. Set aside.
• In a small bowl, whisk together the flour, baking powder and salt.
• Add the flour to the egg mixture alternately with the juice, mixing between each addition.
• Pour the batter evenly between the 3 prepared pans.
• Bake for 20-25 minutes or until the center of the cake tests done.
• Allow the cakes to cool in the pans for 5 minutes, then remove them to a wire rack to cool completely.
• In a small bowl, combine the marmalade and nuts. Set aside.
• Combine the egg whites, sugar, orange juice and corn syrup in the top of a double boiler. Mix thoroughly.
• Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
• Remove from the heat.
• Add grated orange rind and beat until thick enough to spread.
• Makes 5-6 cups of frosting.
• Place one cake layer on a cake plate.
• Top with half of the marmalade filling.
• Place another cake on top.
• Top with the remaining marmalade filling.
• Place the last cake layer on top. Frost the outside with the whipped frosting.
• Decorate with orange slices

ORANGE MARMALADE CAKE

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.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

ORANGE MARMALADE CAKE

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.

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
• Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
• Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
• Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

ORANGE MARMALADE COFFEE CAKE

Steps:

• Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
• In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
• Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

ORANGE MARMALADE CAKE

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.)

ESTHER BOLICK'S ORANGE MARMALADE CAKE

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.

WHIPPED CREAM ORANGE MARMALADE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 9- or 8-inch round cake pans. To make the cake , gradually add orange juice concentrate to cream in a large bowl; beat at high speed until stiff peaks form. Set aside.
• In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes. Fold into whipped cream mixture.
• Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and remaining cake ingredients. Fold into whipped cream mixture until well blended. Spread batter evenly in the prepared pans. Bake for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
• In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form. Set aside.
• To assemble cake, place one layer on serving plate. Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top. Spread with half of the orange marmalade. Top with second layer. Sprinkle remaining 1 to 2 tablespoons of the orange-flavored liqueur over top. Spread with remaining orange marmalade. Frost sides of cake with frosting mixture. Refrigerate 2 hours before serving. Store in refrigerator.

ORANGE MARMALADE CAKE SAUCE

Steps:

• In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.

ESTHER'S ORANGE MARMALADE CAKE

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.

ORANGE MARMALADE CAKE

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