This meltingly delicious cake recipe came to me many years ago from a dear friend. It belongs in that category of “sisterhood” recipes that are lovingly passed among female friends and relatives, and is in turn passed on again.
I cherish the memory of the wonderful lady whose made me my first marmalade cake and generously shared its directions, as she loved the departed aunt who shared it first with her.
In my recipe box it is titled: "Aunt Joy Lynn's Heavenly Orange Marmalade Cake"
Step 1: Ingredients:
3 cups cake flour
½ t baking soda
½ t salt
1 cup salted butter (two sticks), softened
2 cups granulated sugar
3 eggs, room temperature, slightly beaten
1 T orange zest
1 ½ t vanilla
1 cup buttermilk at room temp
1 ½ cups fresh orange juice
1 tsp balsalmic vinegar (optional)
1/3 cup sugar
combine and simmer over low heat until reduced by a third; there should now be 1 cup of syrup. Let cool completely.
2 cups fine quality orange marmalade, stirred to increase spreadability
1 tsp Rose's Sweetened Lime Juice OR 1 tsp fresh squeezed lemon juice (optional, if your marmalade is too sweet)
¾ cup heavy cream, cold
3 T sugar
¾ cup sour cream, cold
Double these amounts if top of the cake is to be frosted rather than spread with marmalade. Make sure bowl and beaters are cold before whipping.
Step 3: Next-
Add 1/3 of the sifted dry ingredients plus ½ the buttermilk and beat. Add remaining 2/3 of dry ingredients and the last ½ cup of buttermilk, beat til smooth.
Step 4: Bake:
Bake 45 min at 325 degrees or until inserted toothpick comes out clean. Cool 20 minutes in pans. Poke holes in layers with a wooden skewer and pour on syrup. Cool completely before removing from pans.