Best Esthers Orange Marmalade Cake By Rose Mary Recipes

ESTHER'S ORANGE MARMALADE CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Butter and flour 3 - 9 inch pans.
• In a large bowl, cream the butter, sugar and oil.
• Add the baking powder, orange zest, vanilla and salt.
• Beat until creamy.
• Add the eggs and egg yolks, one at a time.
• Alternately add the flour with the buttermilk.
• Divide the batter between the 3 pans.
• Bake for 25 or 30 minutes.
• Cool for 20 minutes.
• Syrup:.
• Mix the orange juice and sugar together.
• Poke holes in cake with a fork.
• Spoon on the syrup.
• Frosting:.
• Beat the whipping cream and sugar together until soft peaks form.
• Fold in the sour cream.
• To assemble this bad boy:.
• Put 1 cake on plate.
• Spread 1/3 marmalade on it.
• Put 2nd cake on top and spread again with 1/3 marmalade.
• Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
• Frost the side and the border.
• You need to refrigerate this overnight so it can set and meld together.

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.

ESTHERS ORANGE MARMALADE CAKE BY ROSE MARY

Steps:

• 1. THE CAKE: Pre heat the oven to 350degrees F.Lightly butter three 9 inch round cake pans, line them with parchment paper,then lightly butter and flour the paper, shaking out any excess.
• 2. Sift the flour, baking powder, and salt into a large bowl. Then sift again into another bowl.
• 3. In the bowl of an electric mixer, beat the butter on medium speed, until light in color, about 4 minutes.
• 4. Add the 2 2/3 cups of sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
• 5. Add eggs and yolks one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl.
• 6. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
• 7. With the mixture on low speed, add the oil and beat for 1 minute.
• 8. In a small bowl combine the orange zest, vanilla, and buttermilk.
• 9. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl, and add half of the buttermilk mixture. Fold in remaining dry ingredients, scrape down sides of bowl and add the remaining buttermilk.
• 10. Pour the batter among the prepared pans, smooth the surface,rap each pan on counter to expel any air pockets or bubbles, then place in oven
• 11. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Let the cakes cool in the pan on racks for 20 minutes.
• 12. THE ORANGE SYRUP: In a small bowl stir together the orange juice and 1/4 cup of sugar until sugar is dissolved. While the cakes are still in the cake pan, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.
• 13. THE FILLING: Heat the marmalade in a small sauce pan over medium heat until melted. Let cook for 5 minutes.
• 14. THE FROSTING: In a chilled mixing bowl using the wire whisk attachment, whip the heavy cream with the 4 tablespoons of sugar until stiff peaks form. Add the sour cream a little at a time, and whisk until the mixture is a spreadable consistency.
• 15. TO ASSEMBLE THE CAKE: Invert one of the cake layers on a cake plate, and carefully peel off the parchment. Spread one third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of marmalade on top. Place the third layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it.leaving 1 1/4 inch border around the edges.
• 16. Frost the sides and he top border with the frosting, leaving the marmalade on top exposed. Or if you prefer frost the entire cake first, adding the marmalade as a garnish on top.
• 17. Arrange orange segments on top of cake and along the base to add more color. THIS STEP IS OPTIONAL, and my extra touch to the recipe for eye appeal. Chill for at least 2 hours before serving.

ESTHER'S ORANGE MARMALADE CAKE FROM THE MITFORD SERIES

Steps:

• 1. THE CAKE:
• 2. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.
• 3. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
• 4. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop, at least once, to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
• 5. With the mixture on low speed, add the oil and beat for 1 minute.
• 6. In a small bowl, combine the orange zest, vanilla, and buttermilk.
• 7. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
• 8. Pour the batter among the three prepared pans, smooth the surface, rap each pan on a counter to expel any air pockets or bubbles, then place in oven.
• 9. Bake for 30-35 minutes, or until a toothpick, inserted in the middle, comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
• 10. THE ORANGE SYRUP:
• 11. In a small bowl, stir together the orange juice and 1/4 cup sugar, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers.
• 12. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in pans.
• 13. THE FILLING:
• 14. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
• 15. THE FROSTING:
• 16. In a chilled mixing bowl using a wire whisk attachment, whip the heavy cream with the 4 Tbs. of sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
• 17. TO ASSEMBLE THE CAKE:
• 18. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment and spoon another third of the marmalade on top. Place the third layer on top , remove the parchment and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
• 19. Frost the sides and top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
• 20. Chill for at least 2 hours before serving.
• 21. ENJOY!!!