This past week, our guests devoured this cake and a cherry devil’s food cake at afternoon tea. They asked for the recipe for both cakes. This is the orange one, which is flavored with sour cream and orange marmalade and tastes like a Creamsicle pop. The chocolate recipe will follow in a later post. I hope that you enjoy them at Syracuse!
I use a glass tube pan to bake this cake in, so that I can keep an eye on the color, (it has to get golden brown to be fully baked in the center) but you can use any pan that you have. If you use layer cake pans, it will take less time.
Leith Hall’s Orange and Cream Cake
- 2 cups unbleached flour
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup softened unsalted butter (one stick)
- 1 cup sugar
- 3 large eggs
- 1 tsp. vanilla extract (or vanilla paste)
- 1 tsp. orange extract
- ½ tsp. lemon extract
- ¾ cup milk
- ¼ cup bitter orange marmalade
- 1/3 cup sour cream
- Tube pan, greased and floured
- 350 degrees 30—35 minutes. Check for doneness and add time if needed.
Mix the flour, baking powder and salt. Set aside. Beat the butter with the sugar, then the orange marmalade, then the eggs, one at a time. Beat in the flavorings, then the sour cream. Beat in the flour mixture and the milk, alternately to make a smooth batter. Turn into the pan, bake until the cake is golden (darkish brown) and springs back firmly when poked with a fingertip.
I serve this cake right-side up without an icing. You could drizzle an icing made of powdered sugar, orange juice and melted butter on top; or you could sprinkle it with powdered sugar for decoration.