Marmalade Layer Cake - TO DIE FOR

DIRECTIONS

• 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!