A Classic Christmas Cake ~ Orange Marmelade!

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Hello and happy Christmas season, dear friends! I’m not sure if I’ve shared this incredibly delicious Marmalade Cake with y’all before, but it’s worth repeating even if I have. This cake recipe was created and published by the Los Angeles Times based upon a cake the author Jan Karon dreamed up for one of her character’s to make and give out at Christmas. Karon writes the Mitford series of books about Father Tim and all the people, animals, and friends and things going on in their fictional town of Mitford. Great read, btw!!!

If you haven’t read Ms. Karon’s books, they are on my list of favorites! This time of year, I always read Shepherds Abiding, which has a Christmasy theme. (Not sponsored, nor shop)

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Esther’s Orange Marmalade Cake

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Orange Syrup

• 1 cup freshly squeezed orange juice (I uses straight from a carton)
• 1/4 cup granulated sugar

This can be mixed up after you bake the cake. Best when gently spooned over the cake while it is still warm. Then you can pop the cake into the refrigerator to cool all the way before freezing individual cakes, if you are baking ahead of time and will frost and serve later on.

For the filling

• 1 cup orange marmalade (Look for a sour version as this cake can get overly sweet)

For the frosting

• 3/4 cup well-chilled heavy whipping cream
• 3 Tbsp. sugar (I use powdered sugar)
• 3/4 cup well-chilled sour cream (I use a light version)

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1. Preheat oven to 325 degree F. Butter (2) 9″ round cake pans, flour them, then add a round piece of parchment paper (or waxed paper), butter and flour the paper and shake out excess.
2. Sift flour, baking soda and salt.
3. Use an electric mixer, beat butter until soft, add sugar a little at a time. Beat until iight and fluffy. Beat in eggs, orange zest and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk. Add 1/2 of the remaining dry ingredients and the remaining buttermilk. Then add the remaining dry ingredients and beat until smooth.
4. Divide the batter between the two pans, smooth the surface, rap on counter to expell air bubbles. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and cool in the pans, 20 minutes.
5. To make the orange syrup — Combine the orange juice and sugar then stir until the sugar dissolves.
6. With a toothpick, poke holes at 1/2″ intervals in the cake layers, spoon the syrup over each cake layer. Let layers cool completely.

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1. To make the filling — In a small sauce pan, heat the marmelade over moderate heat until just melted. Cool for 5 minutes. ***I find this isn’t necessary and you can just spread to desired thickness right onto each cake section, EXCEPT the top piece which is just frosted.
2. To make the frosting — Ina bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream a little at a time and whisk until of spreading consistency.
3. To assemble the cake — Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread 2/3 of the marmalade over the top — smooth it into an even layer. Invert the remaining layer onto the top of the first cake layer. Peel off the waxed paper and spoon the remaining marmelade into the center of it. Leave a 1-1/2″ border around the edge of the cake to frost. Frost the sides and top of the border with the frosting. Leave the marmalade in the cente rexposed. Or frost the entire cake, then add the marmalade (I frost first then add marmelade if I do. This time I just added fruit.)

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I baked two sets of cakes this time and used three layers as this cake is really affected by weather! If it is rainy outside or really humid (which it was this week), the cake may refuse to rise much. Cut smaller slices since the cake may be heavy-feeling. Still tastes good, just not as light as it can be when the air is dryer.

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And her is our partially naked cake ready to serve! I am taking this for a school Christmas potluck today.

***SYS may not get up tonight as I am beginning a cold… ugh! But, SYS will be back after the new year…

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Enjoy this cake, dear friends,