Esther's Orange Marmalade Cake from the Mitford Series

ESTHER'S ORANGE MARMALADE CAKE FROM THE MITFORD SERIES
Recipe Rating:
 6 Ratings
Serves: 10-12
Prep Time:
Cook Time:

Ingredients

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

The Cook

Donna Mann Recipe
Lightly Salted
Mason, OH (pop. 30,712)
DonnaMarie10
Member Since Jan 2011
Donna's notes for this recipe:
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 was kidding, of course.
Make it Your Way...

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Directions

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!!!

About this Recipe

Comments

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user Karen Smith smilin - Jan 9, 2011
Mitford Series?
user Karen Smith smilin - Jan 9, 2011
Mitford rings a bell, I read Diane Mott Davidson books and they had recipes in them, was that Mitford?
user Doreen Fish dfish - Jan 9, 2011
Were the words in relation to how long the recipe was Donna??? LOL
Looks good...in my save!!Thank you!!
user Donna Brown gabbiegirl - Jan 10, 2011
The Mitford Series is a delightful series of books by Jan Caron. They are such a light, relaxing read and you really get interested in the characters as most of them carry over from book to book.
user Donna Mann DonnaMarie10 - Jan 10, 2011
Karen, The Mitford Series was written by Jan Karon. They are wonderful books-the books you don't want to end. I would catch myself thinking about the characters-as if they were real. Great books. Jan Karon had so many requests for recipes talked about in the books-recipes not real-that she and another person compiled a cookbook of the recipes. It is also a delightful book. One that is fun to read and look at. Look them up!

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