ORANGE MARMALADE CAKE USING CAKE MIX RECIPES
ORANGE MARMALADE CREAM CAKE | READY SET EAT
Creamy citrus flavor in a tender white cake
Provided by ReadySetEat
Total Time 85 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven according to cake mix directions. Spray two 9-inch round cake pans with baking spray. Prepare and bake cake according to package directions.
- Cool cakes in pans for 10 minutes, then transfer to wire racks. Cool completely, about 15 minutes.
- Combine cream cheese and butter in large mixing bowl; cream together until very smooth. Add vanilla, orange peel, orange juice and sugar; blend until smooth.
- Place one cake layer onto cake plate. Spread with thin layer of cream cheese mixture. Top with orange marmalade, spreading evenly to the edge of the cake. Place second cake layer over first; frost cake with remaining cream cheese mixture.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 307
ORANGE MARMALADE CAKE RECIPE - NYT COOKING
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
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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