Orange Marmalade Cream Cake Food

COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE

Steps:

• Combine the flour, brown sugar, nutmeg and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the marmalade on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar, orange juice and orange zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

MARMALADE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
• Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
• Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
• Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
• Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

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.

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 CREAM CAKE

Steps:

• Preheat oven according to cake mix directions. Spray two 9-inch round cake pans with baking spray. Prepare and bake cake according to package directions.
• Cool cakes in pans for 10 minutes, then transfer to wire racks. Cool completely, about 15 minutes.
• Combine cream cheese and butter in large mixing bowl; cream together until very smooth. Add vanilla, orange peel, orange juice and sugar; blend until smooth.
• Place one cake layer onto cake plate. Spread with thin layer of cream cheese mixture. Top with orange marmalade, spreading evenly to the edge of the cake. Place second cake layer over first; frost cake with remaining cream cheese mixture.

ORANGE MARMALADE CAKE

Steps:

• Preheat the oven to 350°F.
• Grease and line a 8in round cake tin.
• In a bowl, cream together the butter, sugar, zest and orange juice of 1 orange until light and fluffy.
• Next gradually beat in the egg, followed by the flour, baking powder, cereal, sultanas, marmalade and corn syrup.
• Spoon into the prepared tin, then flatten the surface with the back of a spoon.
• Place in the oven and cook for 1¼ hours or until the cake springs back when lightly touched.
• Leave to cool in the tin before turning out.
• Combine together the cream cheese and icing sugar until soft and silky smooth, then spread evenly over the surface of the cake, finishing with a sprinkling of orange zest from the remaining orange.
• Serve immediately.

ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 325°F Butter two 9-inch round cake pans, line with parchment or waxed paper, and butter and flour the paper, shaking out the excess.
• In a bowl, sift the flour, baking soda, and salt.
• In a bowl with an electric mixer, beat the butter until combined, add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.
• Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
• To Make the Orange Syrup: Make the orange syrup while the cake is baking. In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.
• To Make the Filling: In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
• To Make the Frosting: In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.
• To Assemble the Cake: Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
• Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
• Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

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.

CHOCOLATE CAKE MADE WITH ORANGE MARMALADE

Steps:

• Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
• Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
• Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
• Add flour, baking powder, and ground almonds. Stir to combine.
• Whip egg whites until stiff. Fold into cake batter.
• Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
• Cool for a few minutes in pan, then remove from pan and cool on wire rack.
• While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
• When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
• If desired, decorate with pistachios.

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.)