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    You are in: Home / Recipes / Marmalade Layer Cake - TO DIE FOR Recipe
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    Marmalade Layer Cake - TO DIE FOR

    Marmalade Layer Cake - TO DIE FOR. Photo by GRECORICAN

    1/1 Photo of Marmalade Layer Cake - TO DIE FOR

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Erica Vasta's Note:

    As soon as I tasted this I had to get onto email and send the recipe to all my baking friends! It has a rich and dense texture that everybody just LOVED!

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    Ingredients:

    Yield:

    9x9 inc ...

    Units: US | Metric

    Cake

    Syrup

    • 1 cup juice (same flavour as marmalade)
    • 1/4 cup sugar

    Filling

    Frosting

    Directions:

    1. 1
      Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
    2. 2
      Sift flour, baking soda and salt in a bowl.
    3. 3
      In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
    4. 4
      Beat in the eggs and vanilla.
    5. 5
      Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
    6. 6
      Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
    7. 7
      finally add in the remaining dry ingredients and beat until smooth.
    8. 8
      Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
    9. 9
      (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
    10. 10
      Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
    11. 11
      Let the layers cool completely in the pans.
    12. 12
      When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
    13. 13
      Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
    14. 14
      Invert the remaining layer and peel off the waxed paper.
    15. 15
      Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
    16. 16
      In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
    17. 17
      Add the sour cream a little at a time and whisk until spreading consistency.
    18. 18
      Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
    19. 19
      Chill for 2 hours at least and STAND BACK when you serve it!

    Ratings & Reviews:

    • on March 12, 2003

      This cake is AMAZING! I added 2 TBSP of custard powder to the cake base and used skim quark cheese instead of the sour cream. Everybody loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2004

      55

      Wow! This cake is great. Really moist and such great flavor! I used the powdered buttermilk and it worked great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2003

      55

      THIS WAS THE BEST CAKE I HAVE EVER MADE... THE BEST CAKE I HAVE EVER TRIED... I USED CHERRY PIE FILLING INSTEAD OF MARMALADE AND CRANBERRY JUICE FOR THE JUICE.... AWESOME... ABOSLUTELY AMAZING... THANK YOU VERY MUCH... WORTH THE EFFORT.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Marmalade Layer Cake - TO DIE FOR

    Serving Size: 1 (2166 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6989.2
     
    Calories from Fat 2763
    39%
    Total Fat 307.0 g
    472%
    Saturated Fat 186.8 g
    934%
    Cholesterol 1452.8 mg
    484%
    Sodium 3913.3 mg
    163%
    Total Carbohydrate 1012.1 g
    337%
    Dietary Fiber 12.3 g
    49%
    Sugars 694.6 g
    2778%
    Protein 77.7 g
    155%

    The following items or measurements are not included:

    juice

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