MARMALADE CAKE
This sticky orange cake is a joy, and it's simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
Provided by Ginny Rolfe
Categories Desserts Jamie Magazine Fruit Easter treats Baking Puddings & desserts
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
- Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
- Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
- Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
- Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
- Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
- Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
- Serve warm or at room temperature with yoghurt, cream or ice cream.
Nutrition Facts : Calories 470 calories, Fat 24.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 6.7 g protein, Carbohydrate 6.7 g carbohydrate, Sugar 54.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
MARMALADE BAR
A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h20m
Yield Makes 1 cake, cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
- Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
- Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
- Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.
Nutrition Facts : Calories 282 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
ORANGE MARMALADE CAKE
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
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
MARMALADE CAKE
Provided by Melissa Hamilton
Categories Cake Dessert Bake Easter Currant Orange Jam or Jelly Orange Juice Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For candied orange peel:
- Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
- Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
- For cake:
- Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
- Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
- Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
- Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.
ORANGE MARMALADE CAKE SAUCE
For a sweet finale, try Denise's yummy marmalade cake sauce. It's super-easy and terrific over store-bought angel food or pound cake. -Denise DuBois, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 4
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.
Nutrition Facts : Calories 271 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
MARMALADE LAYER CAKE - TO DIE FOR
As soon as I tasted this I had to get onto email and send the recipe to all my baking friends! It has a rich and dense texture that everybody just LOVED!
Provided by Erica Vasta
Categories Dessert
Time 1h
Yield 1 9x9 inch round two layer cake
Number Of Ingredients 14
Steps:
- Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
- Sift flour, baking soda and salt in a bowl.
- In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
- Beat in the eggs and vanilla.
- Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
- Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
- finally add in the remaining dry ingredients and beat until smooth.
- Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
- (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
- Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
- Let the layers cool completely in the pans.
- When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
- Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
- Invert the remaining layer and peel off the waxed paper.
- Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
- In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
- Add the sour cream a little at a time and whisk until spreading consistency.
- Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
- Chill for 2 hours at least and STAND BACK when you serve it!
Nutrition Facts : Calories 6989.2, Fat 307.1, SaturatedFat 186.8, Cholesterol 1452.8, Sodium 3913.3, Carbohydrate 1012.2, Fiber 12.4, Sugar 694.7, Protein 77.7
ESTHER BOLICK'S ORANGE MARMALADE CAKE
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
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
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