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