Recipe by Erica Vasta
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!
- 3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup softened butter
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 1⁄2 teaspoons vanilla
- 1 cup buttermilk, at room temperature
- 1 cup juice (same flavour as marmalade)
- 1⁄4 cup sugar
- 1 cup marmalade (your favourite)
- 3⁄4 cup well-chilled heavy cream
- 3 tablespoons sugar
- 3⁄4 cup sour cream
Directions See How It's Made
- Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
- Sift flour, baking soda and salt in a bowl.
- 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.
- Beat in the eggs and vanilla.
- Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
- Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
- finally add in the remaining dry ingredients and beat until smooth.
- Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
- (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.
- Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
- Let the layers cool completely in the pans.
- When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
- 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.
- Invert the remaining layer and peel off the waxed paper.
- Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
- In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
- Add the sour cream a little at a time and whisk until spreading consistency.
- Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
- Chill for 2 hours at least and STAND BACK when you serve it!