MMMMMM - Delicious Cake

So Anna made a quite delicious cake the other day and I thought that I would share it with you the best that I could. I wish I were able to have you taste the cake but alas that is not possible, however I can post the recipe and some pictures of the cake, with the hope that you are just beside yourself with desire that you might be tempted to make it yourself. Also a little history about the cake, so this is the same cake that was made during the episode of Studio 5 which I was on a few weeks ago, I got to eat some after the show and have been raving about it's deliciousness ever since. It truly is tasty and Anna's was even better than the one on the telly.

Orange Marmalade Cake

Orange Marmalade Cake

Ingredients:

• 2-3 fresh oranges
• 1 package (18 oz) yellow or lemon cake mix*
• 1-2 drops red food color, optional
• 1 1/2 cups cultured 1% buttermilk
• 3 large eggs
• 1/2 cup sugar, divided
• 1 bottle (18 oz) orange marmalade
• 1 cup whipping cream
• 1 cup fat free sour cream (not imitation)

Method:

Preheat oven to 350 degrees. Spray the sides and bottom of three (3) 8-inch round cake pans** with non-stick spray. Cut circles the size of cake pans from parchment paper; place parchment paper in bottom of pans. Set aside.

Finely grate peel from the oranges (or zest oranges); measure out 4 tablespoons orange zest and set aside. Juice oranges; measure out 1 cup juice and set aside.

Combine cake mix, optional red food color, buttermilk, eggs, and orange zest in mixing bowl. Beat with electric mixer on low speed for 30 seconds then on medium speed for 2 minutes. Scrape sides of bowl and beat 1 minute longer. Divide batter evenly in prepared pans; evenly spread batter in pans. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow cakes to cool in the pans for about 20 minutes.

Leave cakes in pans. Poke holes in cakes using a skewer or long tinged fork, at 1/2-inch intervals. Stir together 1 cup fresh orange juice and 1/4 cup sugar until sugar is dissolved. Equally spoon juice over cakes a little at a time, allow juice to be completely absorbed into cake before adding more. Allow cakes to completely cool in pans.

Place marmalade in microwave safe bowl; microwave on high in 30 seconds intervals, stirring after each 30 seconds, just until melted.

Invert 1st layer of cake on serving plate, remove parchment paper. Spoon 1/3 the marmalade over cake; spread to within 1/2 inch from the edge of cake. Repeat with next two layers, stacking cakes on top each other.

Stir 1/4 cup sugar into whipping cream; whip until stiff peaks form; gradually whisk in sour cream. Frost sides and the top outside edge of cake with whipped cream, leaving marmalade exposed on cake. Refrigerate 2-3 hours before serving; refrigerate leftovers.

It appears that both Alison and Georgie (big suprise) were big fans of the cake - and who can blame them!