Orange Marmalade Cake


Orange Marmalade Cake
from the New York Times

Made by Stephanie H. for the 2014 CSA Member Appreciation Potluck


  • 1/3 cup coarse-cut marmalade
  • 12 Tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lime zest
  • 1/2 teaspoon grated orange zest
  • 3 large eggs, at room temperature
  • 2 Tablespoons fresh orange juice
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt

For the glaze:

  • 1/3 cup coarse-cut orange marmalade
  • 1/2 Tablespoon unsalted butter, softened
  • 4 Tablespoon powdered or confectioners’ sugar


  1. Heat oven to 350 degrees. Grease a 9 x 5 inch loaf pan.
  2. Coarsely chop any extra-large chunks of peel in the marmalade.
  3. Beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes.
  4. Beat in eggs, one at a time, until incorporated.
  5. Beat in 1/3 cup marmalade and the orange juice
  6. In a separate bowl, whisk together flour, baking powder and salt.
  7. Fold dry ingredients into wet until just combined.
  8. Scrape batter into prepared pan.
  9. Bake until surface of cake is golden brown and a toothpick inserted in the center comes out clean, 50 minutes.
  10. Remove from oven and transfer pan to a wire rack.
  11. Cool 10 minutes; turn cake out of pan and place on the rack right-side up.
  12. Place a rimmed baking sheet under rack to catch the glaze.
  13. 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.
  14. Slather warm glaze over top of cake, allowing some to drizzle down the sides.  Cool completely before slicing.
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