|Marmalade cake. I found the recipe here and tweaked it just slightly.|
I make this cake more often than any other simply because the recipe calls for marmalade. I’m a big fan of anything that uses up marmalade. That’s because Rob and I have a whole closet filled with the stuff. See, last winter we made a big batch of marmalade with our own kumquats and Rangpur limes, and though it’s delicious, we’ve had a bit of a hard time keeping up with it. There’s just so much of it! The best way we’ve found to make a dent in our vast supply is to bake this cake quite frequently. The recipe yields two 9-inch cakes, and I can use a whole jar of marmalade “frosting” the tops.
Easy Vegan Marmalade Cake
3 cups flour
1 1/2 cups sugar
1/2 cup brown sugar
2 tsp baking soda
1 tsp salt
2 cups orange juice
2/3 cup canola oil
2 Tbls apple cider vinegar
1 tsp vanilla extract
1 tsp orange extract
Orange or kumquat marmalade to spread on top
Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and set aside.
In a large bowl, mix together the flour, sugar, brown sugar, baking soda, and salt. In a separate bowl, mix the orange juice, oil, vinegar, vanilla, and orange extract. Then mix the wet and dry ingredients together. Pour the batter into the pans and bake for 30 to 35 minutes.
Let the cakes cool for about 20 minutes, then turn them out of their pans onto cooling racks. Heat the marmalade in a pan on the stove to melt it so it will spread better. Top each cake with melted marmalade.
|I had some marmalade cake by the vegetable garden last Saturday morning. This cake makes a good breakfast.|
|No, this picture doesn't have anything to do with cake. It's just a birdbath with a Rev d'Or rose floating in it.|