Best Marmalade Cake Recipes

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ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

Provided by Bobby Flay

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

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

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

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

ESTHER'S ORANGE MARMALADE CAKE FROM THE MITFORD SERIES



Esther's Orange Marmalade Cake from the Mitford Series image

I read all of the Mitford books and loved them. I found out later that there was also a cookbook. So, of course, I bought it. Can't wait to try this recipe. BTW, Donna B. said it was very good!! Just an FYI: my husband read the whole recipe to me after I typed it in. By the end, he had a couple of choice words for the cake. He...

Provided by Donna Mann

Categories     Fruit Desserts

Time 1h40m

Number Of Ingredients 21

FOR THE CAKE:
1 c unsalted butter, softened, plus more for greasing pans
3 1/4 c cake flour, plus more for dusting pans
1 Tbsp baking powder
1 tsp salt
2 2/3 c granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 c vegetable oil
1 Tbsp grated orange zest
2 tsp vanilla extract
1 c buttermilk, at room temp
FOR THE ORANGE SYRUP:
1 c freshly squeezed orange juice
1/4 c granulated sugar
FOR THE FILLING:
1 12 oz. jar orange marmalade
FOR THE FROSTING:
1 c heavy cream, chilled
4 Tbsp granulated sugar
1 c sour cream, chilled

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!!!

ORANGE MARMALADE CAKE



Orange Marmalade Cake image

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

215 grams coarse-cut orange marmalade (2/3 cup), divided
12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest
1/2 teaspoon grated orange zest
3 large eggs, at room temperature
2 tablespoons fresh orange juice
190 grams all-purpose flour (1 1/2 cups)
7 grams baking powder (1 1/2 teaspoons)
3 grams fine sea salt (3/4 teaspoon)
30 grams confectioners' sugar (4 tablespoons)

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

ESTHER'S ORANGE MARMALADE CAKE



ESTHER'S ORANGE MARMALADE CAKE image

Categories     Cake     Dessert     Nutmeg

Yield 1 3-layer cake

Number Of Ingredients 21

Cake:
1 cup unsalted butter, softened, more for greasing the pans
3 1/4 cups cake flour, more for dusting the pans
1 tablespoon baking powder
1 teaspoon salt
2 2/3 cups granulated sugar
5 large eggs, at room temperature
4 large egg yolks, at room temperature
2/3 cup vegetable oil
1 tablespoon grated orange zest
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
For the orange syrup
1 cup freshly squeezed orange juice
1/4 cup granulated sugar
Filling:
1 (12-ounce) jar orange marmalade
Frosting:
1 cup heavy cream, chilled
4 tablespoons granulated sugar
1 cup sour cream, chilled

Steps:

  • Cake: Sift flour, baking powder, & salt twice in a large bowl. In a separate bowl, beat butter on MEDIUM (~4 minutes). Add sugar steadily with mixer running; beat until light & fluffy. Add eggs & yolks, one at a time, beating well after each addition; scrape down sides at least once. After eggs are added, continue to beat on MEDIUM for 2 minutes; add oil & beat for 1 minute on LOW. In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. Scrape down sides of bowl, add half of the buttermilk mixture - repeat. Pour batter in pans, smooth surface, rap on counter, & place in oven. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let cakes cool in pans on racks for 20 minutes. Orange syrup: In small bowl, stir together orange juice & sugar until dissolved. While cakes are still in pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon syrup over each layer, allowing syrup to be completely absorbed before adding the remainder. Let layers cool completely in pans. Filling: Heat marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes. Frosting: In a chilled mixing bowl, whisk heavy cream with sugar until stiff peaks form. Add sour cream SLOWLY & whisk until mixture is a spreadable consistency. Cake assembly: Invert one layer on a cake plate & peel off parchment. Spread 1/3 of marmalade over top, smoothing into an even layer; repeat with second layer. Place third cake layer on top, remove parchment, & spoon remaining marmalade onto the center, leaving a 1.25-inch border around the edges. Frost sides & top border, leaving the marmalade on top of the cake exposed. Or, frost entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.

FRENCH YOGURT CAKE WITH MARMALADE GLAZE



French Yogurt Cake With Marmalade Glaze image

In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.

Provided by Emily Weinstein

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such as canola or safflower
1/2 cup lemon marmalade, strained, for glazing the top (optional)
1 teaspoon water, for glazing the top (optional)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you're using them, baking powder and salt and keep near by as well.
  • Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
  • Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
  • To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 26 grams, TransFat 0 grams

COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE



Coffee Cake with Orange Marmalade and Orange Glaze image

Everything that's great about breakfast comes together in this crumb-topped coffee cake with orange marmalade filling and OJ glaze.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon freshly grated nutmeg
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup orange marmalade
3/4 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon finely grated orange zest plus orange slices, for serving

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.

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING



Carrot Cake with Marmalade Cream Cheese Frosting image

Categories     Cake     Cheese     Fruit     Nut     Vegetable     Dessert     Bake     Cream Cheese     Orange     Walnut     Carrot     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

Cake
2 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 large eggs
3/4 cup vegetable oil
3/4 cup sugar
2/3 cup packed golden brown sugar
1/2 cup orange marmalade
1/2 cup orange juice
3 cups (lightly packed) grated peeled carrots
3/4 cup chopped toasted walnuts
Frosting
4 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
1 1/4 cups (about) orange marmalade
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 teaspoons grated orange peel
1 1/4 cups finely chopped toasted walnuts (about 6 ounces)

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.)

ESTHER'S ORANGE MARMALADE CAKE



Esther's Orange Marmalade Cake image

From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.

Provided by Dienia B.

Categories     Dessert

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup softened unsalted butter
2 2/3 cups sugar
2/3 cup oil
1 tablespoon baking powder
1 tablespoon orange zest
2 teaspoons vanilla
1 teaspoon salt
5 eggs
4 egg yolks
3 1/4 cups cake flour
1 cup buttermilk
1 cup orange juice
1/4 cup sugar
1 cup whipping cream
1/4 cup sugar
1 cup sour cream
1 (12 ounce) jar orange marmalade

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.

Nutrition Facts : Calories 828.1, Fat 42.8, SaturatedFat 19.6, Cholesterol 228.2, Sodium 374.3, Carbohydrate 105.9, Fiber 0.9, Sugar 72.9, Protein 8.6

ESTHER BOLICK'S ORANGE MARMALADE CAKE



Esther Bolick's Orange Marmalade Cake image

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

1 (18 1/4 ounce) box yellow cake mix
2/3 cup vegetable oil
6 eggs
2/3 cup water
1 teaspoon grated orange zest
16 ounces orange marmalade
8 ounces cream cheese, softened
1 cup butter, softened
5 -6 cups confectioners' sugar
2 teaspoons grated orange zest

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

WHISKEY- AND BITTERS-INFUSED CHOCOLATE CAKE WITH BITTERS-ORANGE MARMALADE ICE CREAM



Whiskey- and Bitters-Infused Chocolate Cake with Bitters-Orange Marmalade Ice Cream image

Provided by Food Network

Categories     dessert

Time 7h25m

Yield 12 servings

Number Of Ingredients 28

2 cups heavy cream
2 cups milk
1 cup sugar
Pinch kosher salt
3 large eggs
1 cup orange marmalade
2 teaspoons aromatic bitters
Zest of 1 orange
3 cups frozen pitted sweet cherries
Zest of 1 orange plus 1 cup orange juice
3/4 cup sugar
2 teaspoons aromatic bitters
Pinch kosher salt
2 oranges
1 cup sugar
2 tablespoons whiskey
1 teaspoon aromatic bitters
1/4 cup flaked sea salt
1 teaspoon aromatic bitters
Nonstick baking spray, for spraying the molds
1 1/2 cups chopped bittersweet chocolate
14 tablespoons (1 3/4 sticks) unsalted butter
1 1/3 cups sugar
5 large eggs
2 tablespoons all-purpose flour
Cocoa powder, for dusting
1 cup whiskey
2 teaspoons aromatic bitters

Steps:

  • For the bitters-orange marmalade ice cream: Combine the cream, milk, sugar and salt in a saucepan. Cook over medium heat until the temperature reaches 140 degrees F.
  • Meanwhile, whisk the eggs in a small bowl until well blended.
  • When the milk mixture reaches 140 degrees F, whisk in the eggs and continue cooking, stirring constantly, until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Whisk in the marmalade, bitters and orange zest. Refrigerate until chilled, 2 to 4 hours and up to overnight.
  • Freeze the cold base in an ice cream maker according to the manufacturer's instructions. Hold in the freezer until ready to serve.
  • For the cherry-orange sauce: Combine the cherries, orange zest and juice, sugar, bitters and salt in a saucepan and bring to a boil. Lower to a simmer and cook until reduced and slightly thickened, 20 to 25 minutes. Let cool to room temperature, then puree in a blender until completely smooth.
  • For the candied orange zest: Bring a small pot of water to a boil. Using a vegetable peeler, peel the zest from the oranges and cut into very fine julienne. Blanch the zest in the boiling water. Remove with a slotted spoon, discard the water and bring a fresh batch of water to a boil. Blanch the orange zest a second time.
  • Meanwhile, combine the sugar, whiskey, bitters and 1 cup water in a small saucepan and bring to a boil. Lower to a simmer, stirring to make sure that the sugar is completely dissolved.
  • After blanching the zest a second time, transfer it to the simmering simple syrup. Simmer until translucent, 20 to 30 minutes.
  • For the bitters salt: Preheat the oven to 200 degrees F.
  • Combine the salt and bitters in a plastic container with a lid and shake well until the salt is completely coated. Pour the salt on a parchment-lined baking sheet and bake until dried, about 20 minutes. Set aside.
  • For the cake: Raise the oven temperature to 375 degrees F. Spray two 6-cavity 4-ounce pyramid molds (or an 8-inch springform pan) with baking spray
  • Heat the chocolate and butter in a saucepan over low heat until melted, then stir in the sugar and mix until well combined. Whisk in the eggs until just mixed. Add the flour and mix until just combined.
  • Scoop the batter into the prepared molds and bake for 20 minutes (20 to 25 minutes for the springform pan). The cakes will not look done, but will firm up on cooling.
  • For the whiskey-bitters spray: While the cakes are baking, combine the whiskey and bitters in a clean spray bottle.
  • As soon as the cakes come out of the oven, spray the tops with the bitters spray. Let the cakes cool slightly, 3 to 5 minutes, then remove them from the molds and let cool for 15 to 20 minutes. Spray the cakes 3 more times as they cool. Dust the cooled cakes with cocoa powder
  • Place the cakes onto serving plates and sprinkle each with some of the bitters salt. Spoon some cherry-orange sauce onto each plate next to the cake, then place some of the candied orange zest next to the sauce. Serve with the bitters-orange marmalade ice cream.

YOGURT CAKE WITH MARMALADE GLAZE



Yogurt Cake with Marmalade Glaze image

Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Yogurt     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup lemon, orange, or grapefruit marmalade (for glaze)
1 teaspoon water

Steps:

  • Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
  • Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
  • Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.

ORANGE MARMALADE COFFEE CAKE



Orange Marmalade Coffee Cake image

A rich and gooey orange butter sauce bakes under and then drips down this easy-to-assemble coffee cake. Mmm.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 10

1/2 cup orange marmalade
1/4 cup sliced almonds
3 tablespoons butter or margarine, melted
2 tablespoons light corn syrup
2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1/2 teaspoon salt
About 1 cup half-and-half

Steps:

  • Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
  • In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
  • Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 20 g, TransFat 0 g

WILD GEORGIA SHRIMP AND CRAB CAKE WITH PEARL ONION MARMALADE, WILD GEORGIA SHRIMP, CHILI SOUR CREAM, BACON AND GARLIC GRITS



Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 49

1 tablespoon vegetable oil, plus 2 tablespoons for sauteing
1/2 green pepper, finely diced
1 clove garlic, minced
14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice
4 ounces lump crabmeat
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 egg
1 1/2 tablespoons blackening spice
1 to 2 cups bread crumbs
1 pound frozen pearl onions
1/3 cup sherry vinegar
1/3 cup white wine
1/2 cup sugar
2 tablespoons ketchup
1/4 cup golden raisins
1 bay leaf
1/8 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup chicken stock
8 wild Georgia shrimp, peeled and deveined
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon granulated garlic
1/8 teaspoon dill weed
1/8 teaspoon celery seed
1/8 teaspoon chipolte sauce (Recommended: Tabasco)
1 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dill weed
1/2 teaspoon celery seed
1/2 teaspoon cayenne pepper
1 cup sour cream
1 tablespoon chili sauce (recommended: Srirachi)
2 strips smoked bacon, small dice
3 clove garlic, minced
2 cups milk
2 cups heavy cream
1/4 cup whole butter
1 cup grits
Salt and pepper

Steps:

  • Wild Georgia Shrimp and Crab Cake:
  • Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly. Add shrimp and cook for 1 to 2 minutes until shrimp is pink. Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl. Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine. Gradually add breadcrumbs until bound together. Form shrimp mixture into 2-ounce cakes. Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat.
  • Pearl Onion Marmalade:
  • Place all ingredients in saucepan and cook over medium heat until thick.
  • Fried Shrimp Marinade:
  • Combine all ingredients together and marinate for 30 minutes.
  • Fried Shrimp Breading:
  • Combine all ingredients together and mix. Remove shrimp from egg mixture and dredge in seasoned flour mix. Deep fry in 350 degree F hot oil for 30 to 45 seconds.
  • Chili Sour Cream:
  • Combine ingredients together and place in plastic squirt bottle.
  • Bacon and Garlic Grits:
  • Render bacon in saucepot until crispy. Add garlic to pot and saute for 20 to 30 seconds.
  • Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

ESTHERS ORANGE MARMALADE CAKE BY ROSE MARY



Esthers Orange Marmalade Cake by Rose Mary image

I tasted this cake at a church function, It taste's awesome I just had to have the recipe to try it. I love a CHALLENGE, & THIS IS ONE YOU WILL NEVER FORGET. Recipe is from the Mitford series cookbook, and is a bit challenging with all of the steps involved, but well worth it once you are done. It is one you only PREPARE FOR...

Provided by Rose Mary Mogan

Categories     Cakes

Time 1h55m

Number Of Ingredients 21

for the cake:
1 c unsalted butter, softened, more for greasing the pans
3 1/4 c cake flour, more for dusting the pans
1 Tbsp baking powder
1 tsp salt
2 2/3 c granulated sugar
5 large eggs, room temperature
4 large egg yolks, room temperature
2/3 c vegetable oil
1 Tbsp grated orange zest
2 tsp vanilla extract
1 c buttermilk, at room temperature
TO MAKE THE SYRUP
1 c freshly squeezed orange juice
1/4 c granulated sugar
for the filling:
1 jar(s) 12 ounces orange marmalade
ESTHER'S ORANGE MARMALADE CAKE FROSTING
1 c heavy cream, chilled
4 Tbsp granulated sugar
1 c sour cream, chilled

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.

CHOCOLATE MUD CAKE WITH ORANGE MARMALADE AND CHOCOLATE-ORANGE BUTTERCREAM



Chocolate Mud Cake with Orange Marmalade and Chocolate-Orange Buttercream image

Provided by Food Network

Categories     dessert

Time 11h40m

Yield 8 servings

Number Of Ingredients 24

2 large seedless oranges
1 lemon
4 cups granulated sugar
Nonstick baking spray, such as Cake Release, for cake pans
1 cup (2 sticks) unsalted butter
7 ounces bittersweet chocolate, chopped
2 cups granulated sugar
1/2 cup Dutch-process cocoa powder
1 1/4 cups strong coffee, hot
1 tablespoon vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
9 egg whites
1 3/4 cups granulated sugar
2 cups (4 sticks) salted butter, room temperature
2 cups (4 sticks) unsalted butter, room temperature
4 ounces bittersweet chocolate, melted and cooled
1/4 cup cocoa powder
1 teaspoon orange zest
1 teaspoon vanilla
1/4 cup orange liqueur, such as Triple Sec

Steps:

  • For the marmalade: Cut the oranges and lemon in half, then cut the halves into very thin slices. Place the slices in a large nonstick or stainless-steel pot, add 4 cups water, and bring to a boil. Remove the pan from the heat and add the sugar, stirring well until the sugar is dissolved. Cover the pan and refrigerate overnight.
  • The following day, bring back to a boil, reduce the heat, and simmer for 2 hours. Turn up the heat a little and boil gently for another 30 minutes. Place a candy thermometer in the marmalade and cook until it reaches the jelly stage (220 degrees F).
  • For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray.
  • Melt the butter and chocolate in an 8-cup microwave-safe container. Whisk in the sugar and then the cocoa powder until fully incorporated. Slowly add the hot coffee in three increments, whisking until smooth. Add the vanilla, then add the eggs, one at a time.
  • Combine the flour, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the whisk attachment; mix until combined. With the mixer on low speed, gradually pour in the chocolate mixture; beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat until smooth, another 30 seconds.
  • Pour the batter into the prepared cake pans. Bake for 35 to 40 minutes. Cool on a baking rack.
  • For the buttercream: Set a clean stand-mixer bowl over a double-boiler and add the egg whites and sugar. Whisk until the sugar is completely dissolved. Transfer the bowl to the mixer and beat with the whisk attachment until stiff and glossy. Piece by piece, gradually incorporate the butter--the mixture will start to look curdled but will come together once fully incorporated. Add the melted chocolate, cocoa powder, orange zest and vanilla; beat until incorporated.
  • To assemble: Level the cooled cake layers and lightly brush with the orange liqueur. Spread the top of each layer with a thin layer of marmalade and then, using an offset spatula, with the buttercream cream. Stack the cake layers.

DUNDEE CAKE WITH HOT MARMALADE SAUCE



Dundee Cake with Hot Marmalade Sauce image

Categories     Cake     Dessert     Bake     Orange     Raisin     Almond     Whiskey     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Cake
1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1 tablespoon whisky
1 1/2 teaspoons grated orange peel
3 large eggs
3/4 cup golden raisins
3/4 cup dark raisins
3/4 cup dried currants
1/3 cup chopped candied orange peel
2 tablespoons orange marmalade
Whole blanched almonds
Sauce
2/3 cup orange marmalade
3 tablespoons whisky
4 oranges
Sweetened whipped cream

Steps:

  • For cake:
  • Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.
  • Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.
  • For sauce:
  • Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl.
  • Serve cake with warm sauce, orange segments, and whipped cream.

MARMALADE CAKE



Marmalade Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup canola oil, plus more for the pan
3 large eggs, separated
1/3 cup granulated sugar
3/4 cup all-purpose flour
1 1/4 cups semolina flour
1/4 cup ground almonds
2 teaspoons baking powder
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup orange marmalade
1/4 cup golden raisins (optional)
Confectioners' sugar and/or chopped almonds, for topping
3/4 cup granulated sugar
1/2 orange

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.

NIGELLA'S MARMALADE PUDDING CAKE



Nigella's Marmalade Pudding Cake image

Make and share this Nigella's Marmalade Pudding Cake recipe from Food.com.

Provided by nortocbaking101

Categories     Dessert

Time 50m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 10

1 cup unsalted butter, soft plus some extra for greasing the pan
6 tablespoons caster sugar
6 tablespoons brown muscovado sugar
1/2 cup marmalade
6 tablespoons marmalade (for glaze on top)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
4 eggs
1 orange juice, and zest (reserve juice of 1/2 an orange for the glaze)

Steps:

  • Preheat oven to 350 degrees farenheit. Butter ovenproof dish. (1x24 cm pyrex glass dish).
  • Put the 6 tablespoons marmalade and the 1/2 an orange's aside in a pan to make the glaze later.
  • Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish. smotthing the top.
  • Put in the oven and bake 40 minutes check to see how the cake is doing after 30 mins though. when done take out of oven and leave to cool.
  • Warm the glaze mix on stove until melted together, then paint the top of the sponge.

Nutrition Facts : Calories 645.4, Fat 34.2, SaturatedFat 20.5, Cholesterol 205.3, Sodium 243.9, Carbohydrate 80.4, Fiber 1.2, Sugar 53.4, Protein 7.9

CARROT MARMALADE LAYER CAKE



Carrot Marmalade Layer Cake image

This cake is even better if baked a day ahead, wrapped and refrigerated, then frosted the following day. This is an amazing carrot cake! Although I have only baked this in two cake pans, I'm sure it would be just as good baked in a 13 x 9-inch baking pan.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h

Yield 2 (9-inch) cakes

Number Of Ingredients 14

2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla
3/4 cup sugar
2/3 cup brown sugar
1/2 cup orange marmalade
1/2 cup orange juice
3 cups grated carrots (lightly packed)
1 cup chopped toasted walnuts

Steps:

  • Set oven to 350 degrees (oven rack to secon-lowest position).
  • Butter and flour two 9-inch round cake pans.
  • In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
  • In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
  • Stir in the dry ingredients with a wooden spoon; mix to combine well.
  • Fold in the carrots and nuts.
  • Divide the batter between the two pans.
  • Bake for about 40-45 minutes, or until the cakes test done.
  • Transfer the cakes to racks and cool for about 15 minutes.
  • Turn out the cakes onto racks to cool completely.
  • Frost the cooled cake with favorite frosting.

Nutrition Facts : Calories 2586.8, Fat 131.7, SaturatedFat 17.6, Cholesterol 423, Sodium 2535.5, Carbohydrate 329.3, Fiber 13.8, Sugar 209.4, Protein 36.7

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