Recipe by Dienia B.
From December 7, 2004 Woman's Day magazine. They have a great website also. This cake just didn't happen to be in; it's from a great author called Jan Karon. She has a cook book called Karon's Mitford Cookbook and Kitchen Reader. If all the recipes are as good as this sounds, I think I would like it.
Top Review by wwwvmama
This cake is wonderful. Alot of work, but worth the effort. The only comment I have is that it should be left overnight in the fridge before cutting. The recipe calls for only 2 hours of cooling time. It is much, much better the 2nd day, and even better for 2 to 3 more days. Just keep in the fridge.
- 1 cup softened unsalted butter
- 2 2⁄3 cups sugar
- 2⁄3 cup oil
- 1 tablespoon baking powder
- 1 tablespoon orange zest
- 2 teaspoons vanilla
- 1 teaspoon salt
- 5 eggs
- 4 egg yolks
- 3 1⁄4 cups cake flour
- 1 cup buttermilk
- 1 cup orange juice
- 1⁄4 cup sugar
- 1 cup whipping cream
- 1⁄4 cup sugar
- 1 cup sour cream
- 1 (12 ounce) jar orange marmalade
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Butter and flour 3 - 9 inch pans.
- In a large bowl, cream the butter, sugar and oil.
- Add the baking powder, orange zest, vanilla and salt.
- Beat until creamy.
- Add the eggs and egg yolks, one at a time.
- Alternately add the flour with the buttermilk.
- Divide the batter between the 3 pans.
- Bake for 25 or 30 minutes.
- Cool for 20 minutes.
- Mix the orange juice and sugar together.
- Poke holes in cake with a fork.
- Spoon on the syrup.
- Beat the whipping cream and sugar together until soft peaks form.
- Fold in the sour cream.
- To assemble this bad boy:.
- Put 1 cake on plate.
- Spread 1/3 marmalade on it.
- Put 2nd cake on top and spread again with 1/3 marmalade.
- Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
- Frost the side and the border.
- You need to refrigerate this overnight so it can set and meld together.