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Put in greased or floured 1lb loaf tin. (I use non stick cake tin liners which makes it easy to remove cake, too!) 1.25 hours (less in convection oven)
Source: Might have been a Bero cookbook recipe but I can't remember!
By Skinnyjinny from Scotland
Bake at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. Combine marmalade and remaining lemon juice; drizzle over warm cakes.
By Robin from Washington, IA
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Here are questions related to Recipes Using Marmalade.
Any ideas for using orange marmalade? I bought a pint jar of orange marmalade for a specific recipe which we decided we didn't like. I don't really care for marmalade on toast, biscuits, etc. so I wondered if there's other ways I can use it? I haven't tried it on the kids yet and they might like it on toast but if they don't I'd hate for it to go to waste.
Thanks for any recommendations and recipes.
Debbie from IL
By Carol in PA (Guest Post)07/14/2006
from www.cakemixdoctor.com :
Orange Marmalade Cake
Preparation time: 30 minutes
Baking time: 25 to 30 minutes
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/3 cups orange juice
3 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (from one large orange)
3/4 cup orange juice
2 tablespoons granulated sugar
1 cup orange marmalade
3/4 cup heavy (whipping) cream
3 tablespoons granulated sugar
3/4 cup sour cream
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans, and set the pans aside. Place a large mixing bowl and beaters in the refrigerator to chill.
2. In a separate large mixing bowl, place the cake mix, pudding mix, orange juice, eggs, oil, vanilla, and orange zest. (Reserve the orange for juicing.) Blend on low speed with an electric mixer until the ingredients are moistened. Increase the mixer speed to medium and blend until they are well combined, 2 minutes more. Divide the batter between the two pans and place the pans in the oven. Bake until the centers spring back when lightly pressed with your finger, 25 to 30 minutes.
3. Meanwhile, prepare the syrup. Cut the reserved orange in half, and squeeze out the juice through a strainer into a measuring cup. Add more carton orange juice as needed to make 3/4 cup. Pour this into a small bowl, and whisk in the sugar. Whisk until the sugar has dissolved, then set this aside. For the filling, place the orange marmalade in a small saucepan and heat over low until it is loose enough to spread, or heat in a glass bowl in the microwave oven.
4. Meanwhile, prepare the frosting. Pour the cream into the chilled bowl. Beat with the cold beaters until soft peaks form, then continue beating on high while adding the sugar. Beat until stiff peaks form. Fold in the sour cream, and place the frosting in the refrigerator.
5. Remove the cake layers from the oven, and place the pans on a rack to cool 5 minutes. Turn the layers out onto the cooling racks, and let cool right-side up for 20 minutes. Poke holes in the top layers with a wooden skewer or chopstick and slowly spoon the orange syrup over the surface. Allow the layers to cool 30 minutes more, or until they are at room temperature.
6. To assemble, place one layer on a cake plate. Spread two-thirds of the marmalade evenly on top. Place the second layer on top. Spoon the remaining marmalade in the center of the cake and spread toward the edge of the cake, leaving a cake border of about 1 1/4 inches. Frost the sides and the top 1 1/4 inches of cake, leaving the marmalade exposed. Place the cake in a cake saver in the refrigerator to store.