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Orange Marmalade Cake

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This is a great cake. It’s dense fine grained texture reminds us of a really wonderful pound cake. It’s not too sweet and will last for days well-wrapped at room temperature. And you know, it’s almost better the next day. Oh and the glaze?  It’s this nice concoction of marmalade, sugar and butter. Yum. It’s tangy, it’s moist, and it’s a terrific cake to give away to friends. But first make one for yourself and enjoy it with your morning cup of coffee or tea. Oh, and it freezes well too!

 

Orange Marmalade Cake

 

Ingredients:

 

2/3 cups coarse-cut orange marmalade, divided

12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and a bit more for greasing pan

3/4 cup granulated sugar

2 teaspoons grated lime zest

1 teaspoon grated orange zest

1 teaspoon vanilla extract

3 large eggs, at room temperature

2 tablespoons fresh orange juice

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon fine sea salt

4 tablespoons powdered sugar

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Directions:

 

Heat oven to 35o 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, vanilla extract, 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 to minutes; turn cake out of pan and place on rack right-side up. Place cooling rack over a rimmed pan or waxed paper to catch the extra dripping glaze.

Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in powdered 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.

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