A quick and easy Orange marmalade loaf cake that’s packed with traditional Seville orange marmalade for a perfectly British treat at any time…
- 3 cake flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 butter softened
- 2 C sugar
- 3 large eggs, room temperature, beaten slightly
- 1 Tbsp orange zest, grated
- 1 1/2 tsp vanilla
- 1 buttermilk, room temperature( this is what makes the cake heavy and moist)
- 1 fresh orange juice
- 1/4 C sugar
- 1 (12 oz) jar(s)orange marmalade
- 3/4 heavy cream, chilled
- 3 Tbsp sugar
- 3/4 C sour cream, chilled ( you choose fat-free or low-fat or whatever because you are eating this) but we know what the recipe calls for ) this is not something you will be eating every month so go for it if you have come this far.
- Preheat oven to 325*. Butter 2 round 9″ cake pans, add liners if avail, Sift Flour, Baking soda, and salt together set aside. Beat butter with a mixer until smooth.
- Add sugar and beat until fluffy; add eggs, zest, and vanilla.
- Beat in 1/2 of dry ingredients alternately with buttermilk until well combined with all remaining.
- Divide batter into two pans; tap to remove air bubbles. Bake 45 minutes or until done; place on wire racks and cool in pans 20 minutes.
- Meanwhile, make the orange syrup by stirring together all syrup ingredients until dissolved.
- Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absorbed before adding the remainder.
- Cool completely. Prepare to fill by heating marmalade until just melted; let cool 5 minutes.
- Frosting: In a bowl, whisk heavy cream with the sugar until it forms stiff peaks; add the sour cream a little at a time until mixture is of spreading consistency.
- Assembly of Cake: Arrange on the cake plate, remove the paper, spread 2/3 of marmalade over the top, smoothing in even layer.
- Invert remaining layer onto the top, peel off paper.
- Spoon remaining marmalade onto the cake, leaving 1 1/4 ” border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
- Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it.
- Hints: I buy my pan liners so I am not cutting them out.