ORANGE MARMALADE CAKE RECIPES

ORANGE MARMALADE CAKE RECIPE | ALLRECIPES

Orange Marmalade Cake Recipe | Allrecipes image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories Desserts Cakes Spice Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 10 inch Bundt cake

Number Of Ingredients 13

Ingredients

1?½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
? cup butter, melted
? cup white sugar
3 eggs
? cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 237.9 calories, CarbohydrateContent 28.6 g, CholesterolContent 63.5 mg, FatContent 12.8 g, FiberContent 0.8 g, ProteinContent 3.7 g, SaturatedFatContent 6.2 g, SodiumContent 162.8 mg, SugarContent 16.9 g

ORANGE MARMALADE CAKE RECIPE - NYT COOKING

Orange Marmalade Cake Recipe - NYT Cooking image

This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).

Provided by Melissa Clark

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

215 grams coarse-cut orange marmalade (2/3 cup), divided
12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest
1/2 teaspoon grated orange zest
3 large eggs, at room temperature
2 tablespoons fresh orange juice
190 grams all-purpose flour (1 1/2 cups)
7 grams baking powder (1 1/2 teaspoons)
3 grams fine sea salt (3/4 teaspoon)
30 grams confectioners’ sugar (4 tablespoons)

Steps:

Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Nutrition Facts : @context http//schema.org, Calories 427, UnsaturatedFatContent 7 grams, CarbohydrateContent 59 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 12 grams, SodiumContent 277 milligrams, SugarContent 39 grams, TransFatContent 1 gram

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