Orange
Marmalade Cake
Esther Bolick of Mitford
Mix:
1c. unsalted butter
2 c. sugar
3 large eggs
Add: 3 c cake
White Lily flour
½ t. soda
½ t. salt
1 T. grated orange zest
1 ½ t. vanilla
1 c. buttermilk
Bake: 45 min at 325o. Cool on rack in pans
for 20 min.
Make syrup with 1 c. fresh orange juice and ¼
c. sugar
Pole holes in cake with toothpick at ½ inch
intervals. Spoon syrup over cake. Let cake cool completely and absorb all
of syrup before removing from pans.
Heat 1 (12 oz). jar of marmalade in saucepan
until just melted. Let cool 5 min.
Spread 2/3 of the marmalade
over first layer. Place second layer of cake over marmalade. Spread
remaining marmalade over top layer leaving 1¼ inch border.
Frosting:
Beat until stiff peaks form:
¾ c.
heavy cream and 3 T. sugar
Add: ¾ c. sour cream
Frost cake
