Recipe of Homemade Marmalade Cake

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We hope you got insight from reading it, now let's go back to marmalade cake recipe. You can have marmalade cake using 24 ingredients and 17 steps. Here is how you do that.

The ingredients needed to cook Marmalade Cake:

1. Get of the cakes.
2. Prepare 1 cup of sunflower oil.
3. You need 1/2 cup of white sugar.
4. Get 1/2 cup of soft light brown sugar, any lumps squashed out.
5. Take 3 large of eggs.
6. Use 2 1/4 cup of all purpose flour.
7. Get 1 1/2 tsp of baking soda.
8. You need 1 1/2 tsp of ground cinnamon.
9. Provide 1 of zest of 3 oranges.
10. Get 1 1/2 tsp of grated nutmeg.
11. Provide 2 cup of grated/shredded carrot.
12. You need 2 cup of sultanas.
13. Use 1/3 cup of chopped walnuts.
14. Get 1 cup of desiccated coconut.
15. Get 1 tsp of vanilla extract.
16. Provide of the syrup.
17. Take 1 cup of light brown sugar.
18. You need 1 of juice of two oranges.
19. Take 1/2 cup of marmalade (I used shredless).
20. Prepare of the frosting.
21. Use 2 stick of unsalted butter, room temperature.
22. You need 1 of juice and zest of 2 oranges.
23. Take 1 1/2 cup of confectioner's sugar, sifted.
24. Get 1/4 cup of marmalade, 1 tablespoon of which reserved..

Steps to make Marmalade Cake:

1. Preheat oven to 150 C/ 300°F.
2. Butter and line 2* 8 inch cake pans with baking parchmemt.
3. In a stand mixer bowl or with an electric hand mixer, beat the oil, eggs and sugars until light and fluffy.
4. Sift in the cinnamin, nutmeg, baking soda and flour, and mix in with a metal spoon until muxture looks smooth..
5. Add the other cake ingredients and mix well..
6. Divide mixture between the two pans..
7. Bake both cakes on the middle shelf for 30-35 minutes..
8. To make the syrup, put the juice, sugar and marmalade in a small saucepan, simmer until all melted, then take off the heat, but keep warm..
9. Set up a wire rack with something laid underneath it to catch any spilled syrup (kitchen paper or a cloth).
10. Take cakes out of the oven and while still wsrm use a skewer to poke holes all over both cakes, then spoon the syrup over the two cakes..
11. Allow cakes to cool completely.
12. To make the frosting, beat the butter until fluffy, add the zest and juice, the marmalade and mix in..
13. Mix in the confectioner's sugar. If it splits, don't panic, just keep beating it for a few minutes until it comes back together.
14. Place the first cake top down on a serving plate or cake dish..
15. Spread the reserved marmalade over the base, then spread on the filling (I had enough frosting to do the top of the cake aswell, but if you don't, you can just decorate the top with some orange zest or candied orange peel)..
16. Place the second cake on top, as usual..
17. If you can, try keeping this cake for a few days as apparently it only gets better! :).

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