Orange Marmalade Cake

Orange Marmalade Cake
2-3 fresh oranges
1 package (18 oz) yellow or lemon cake mix*
1-2 drops red food color, optional
1 1/2 cups cultured 1% buttermilk
3 large eggs
1/2 cup sugar, divided
1 bottle (18 oz) orange marmalade
1 cup whipping cream
1 cup fat free sour cream (not imitation)

Preheat oven to 350 degrees. Spray the sides and bottom of three (3) 8-inch round cake pans** with non-stick spray. Cut circles the size of cake pans from parchment paper; place parchment paper in bottom of pans. Set aside.

Finely grate peel from the oranges (or zest oranges); measure out 4 tablespoons orange zest and set aside. Juice oranges; measure out 1 cup juice and set aside.

Combine cake mix, optional red food color, buttermilk, eggs, and orange zest in mixing bowl. Beat with electric mixer on low speed for 30 seconds then on medium speed for 2 minutes. Scrape sides of bowl and beat 1 minute longer. Divide batter evenly in prepared pans; evenly spread batter in pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow cakes to cool in the pans for about 20 minutes.

Leave cakes in pans. Poke holes in cakes using a skewer or long tinged fork, at 1/2-inch intervals. Stir together 1 cup fresh orange juice and 1/4 cup sugar until sugar is dissolved. Equally spoon juice over cakes a little at a time, allow juice to be completely absorbed into cake before adding more. Allow cakes to completely cool in pans.

Place marmalade in microwave safe bowl; microwave on high in 30 seconds intervals, stirring after each 30 seconds, just until melted.

Invert 1st layer of cake on serving plate, remove parchment paper. Spoon 1/3 the marmalade over cake; spread to within 1/2 inch from the edge of cake. Repeat with next two layers, stacking cakes on top each other.

Stir 1/4 cup sugar into whipping cream; whip until stiff peaks form; gradually whisk in sour cream. Frost sides and the top outside edge of cake with whipped cream, leaving marmalade exposed on cake. Refrigerate 2-3 hours before serving; refrigerate leftovers.


This is my adaptation of the fictitious cake described in Jan Karon’s Mitford series; later created by Chef Scott Peacock, and now appearing in The Mitford Cookbook and Kitchen Reader by Jan Karon. Serves 16

* I like the super moist or pudding cakes.

** For ease of serving, try making the cake in two 9×13 pans. Place parchment in bottom of one pan only. Prepare cake, bake, and add juice as directed above. To assemble: leave cake without the parchment paper in the pan, spread base cake with 1/2 the marmalade. Invert second cake on top of the first cake, remove parchment paper and spread with remaining marmalade. Prepare whipped cream frosting as directed, spread over top of cake.

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