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

Ingredients

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