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"
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Signing UpStep 1: Ingredients:
The Cake:
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
The Syrup:
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.
The Filling:
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)
The Frosting
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.
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
The Syrup:
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.
The Filling:
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)
The Frosting
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.
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I made only 2 changes. First, I splt the cakes into 4 pieces before adding the juice mixture. I felt it would allow a more even distribution, and it did.
Then, I had no access to any fresh cream, so I substituted Pastry Pride (which is more like a whippable Cool Whip in a carton. I added just a bit of my marmalade to it during whipping which gave it a subtle orange flavor too. Holy Heck. This is going to be my "go to" orange cake recipe from now on. Thank you so much for posting it!
Hubby, who is my taster-in-chief is currently refusing any more sweet stuff (whoodda thunk?) so I must wait a few weeks to start playing with your luscious combination.