This classic Orange Marmalade Cake is a tender, moist dessert that balances the bright acidity of citrus with warm baking spices. The batter is rich with butter and eggs, creating a dense yet airy crumb that holds up beautifully to soaking in caramel frosting. Cinnamon, cloves, and nutmeg provide a comforting, old-fashioned flavor profile reminiscent of holiday baking. It is an excellent choice for afternoon tea, potlucks, or as a special treat for weekend brunch. The natural sweetness of the marmalade cuts through the richness of the caramel glaze, ensuring every bite is flavorful without being overly heavy.
Orange Marmalade Cake
Description
This classic Orange Marmalade Cake is a tender, moist dessert that balances the bright acidity of citrus with warm baking spices. The batter is rich with butter and eggs, creating a dense yet airy crumb that holds up beautifully to soaking in caramel frosting. Cinnamon, cloves, and nutmeg provide a comforting, old-fashioned flavor profile reminiscent of holiday baking. It is an excellent choice for afternoon tea, potlucks, or as a special treat for weekend brunch.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Grease a 10-cup Bundt pan with butter and dust lightly with vanilla wafer crumbs or flour, tapping out excess.
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In a large bowl, combine the flour, sugar, cinnamon, baking powder, salt, cloves, and nutmeg.
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Add the soft butter, orange marmalade, eggs, milk, lemon juice, and chopped nuts to the dry ingredients.
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Beat on low speed just until combined, scraping down the sides of the bowl.
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Increase mixer speed to medium and beat for 2 minutes until the batter is smooth and creamy.
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Pour the batter into the prepared Bundt pan and smooth the top.
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Bake for 55 minutes, or until a skewer inserted into the center comes out clean.
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Allow the cake to cool in the pan on a wire rack for 10 minutes.
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Invert the cake onto the wire rack to remove from the pan and let cool completely.
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Meanwhile, make the caramel glaze: In a saucepan, combine 3/4 cup light brown sugar, 1/4 cup whipping cream, 2 teaspoons dark corn syrup, a pinch of salt, and 2 tablespoons butter.
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Bring the glaze mixture to a boil over medium heat.
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Boil until the syrup reaches 234 degrees F (112°C) on a candy thermometer (soft-ball stage) or until a drop forms a soft ball in cold water.
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Remove from heat and beat the glaze until cooled slightly and creamy.
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Drizzle the caramel glaze over the cooled cake and garnish with sliced oranges if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1014.1kcal
- % Daily Value *
- Total Fat 52.5g81%
- Saturated Fat 12.2g61%
- Cholesterol 140.3mg47%
- Sodium 1861.3mg78%
- Total Carbohydrate 119.6g40%
- Dietary Fiber 5.9g24%
- Sugars 45.3g
- Protein 19.6g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is traditionally known as "Jam Cake" when made with raspberry or blackberry jam instead of marmalade.
Ensure your butter is softened to room temperature for proper creaming and texture.
For the caramel glaze, do not stir the mixture while it is boiling to prevent crystallization; swirl the pan gently instead.
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Vanilla wafer crumbs are used to dust the pan to prevent sticking and add a subtle flavor; regular flour can be used as a substitute.
