Marmalade Cake

Name: Marmalade Cake
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup sunflower oil; 1/2 cup white sugar; 1/2 cup soft light brown sugar, any lumps squashed out; 3 large eggs; 2 1/4 cup all purpose flour; 1 1/2 tsp baking soda; 1 1/2 tsp ground cinnamon; 1 zest of 3 oranges; 1 1/2 tsp grated nutmeg; 2 cup grated/shredded carrot; 2 cup sultanas; 1/3 cup chopped walnuts; 1 cup desiccated coconut; 1 tsp vanilla extract; 1 cup light brown sugar; 1 juice of two oranges; 1/2 cup marmalade (I used shredless); 2 stick unsalted butter, room temperature; 1 juice and zest of 2 oranges; 1 1/2 cup confectioner's sugar, sifted; 1/4 cup marmalade, 1 tablespoon of which reserved.

Celeste @celeste_xtina_C00K5

Essex

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.

Celeste @celeste_xtina_C00K5

Saved

Ingredients

30 mins

12 servings

the cakes
1 cupsunflower oil
1/2 cupwhite sugar
1/2 cupsoft light brown sugar, any lumps squashed out
3 largeeggs
2 1/4 cupall purpose flour
1 1/2 tspbaking soda
1 1/2 tspground cinnamon
1zest of 3 oranges
1 1/2 tspgrated nutmeg
2 cupgrated/shredded carrot
2 cupsultanas
1/3 cupchopped walnuts
1 cupdesiccated coconut
1 tspvanilla extract
the syrup
1 cuplight brown sugar
1juice of two oranges
1/2 cupmarmalade (I used shredless)
the frosting
2 stickunsalted butter, room temperature
1juice and zest of 2 oranges
1 1/2 cupconfectioner's sugar, sifted
1/4 cupmarmalade, 1 tablespoon of which reserved.

Saved

Steps

30 mins

1

Preheat oven to 150 C/ 300°F
2

Butter and line 2* 8 inch cake pans with baking parchmemt
3

In a stand mixer bowl or with an electric hand mixer, beat the oil, eggs and sugars until light and fluffy
4

Sift in the cinnamin, nutmeg, baking soda and flour, and mix in with a metal spoon until muxture looks smooth.
5

Add the other cake ingredients and mix well.
6

Divide mixture between the two pans.
7

Bake both cakes on the middle shelf for 30-35 minutes.
8

To make the syrup, put the juice, sugar and marmalade in a small saucepan, simmer until all melted, then take off the heat, but keep warm.
9

Set up a wire rack with something laid underneath it to catch any spilled syrup (kitchen paper or a cloth)
10

Take cakes out of the oven and while still wsrm use a skewer to poke holes all over both cakes, then spoon the syrup over the two cakes.
11

Allow cakes to cool completely
12

To make the frosting, beat the butter until fluffy, add the zest and juice, the marmalade and mix in.
13

Mix in the confectioner's sugar. If it splits, don't panic, just keep beating it for a few minutes until it comes back together
14

Place the first cake top down on a serving plate or cake dish.
15

Spread the reserved marmalade over the base, then spread on the filling (I had enough frosting to do the top of the cake aswell, but if you don't, you can just decorate the top with some orange zest or candied orange peel).
16

Place the second cake on top, as usual.
17

If you can, try keeping this cake for a few days as apparently it only gets better! :)