Central Sierra
University of California
Central Sierra

Monthly Recipes

Orange Marmalade Cake

Our own MFP Mary Grove developed this cake. Then I added an optional glaze. We think you will love this one!!

From the kitchen of Mary Grove

Sift together and set aside:

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Mix batter:

  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 1 teaspoon orange extract
  • 2 eggs

Jam mixture:
1 cup (8 oz. jar) of orange marmalade (from Ball Pectin Package)
3/4 cup of buttermilk or sour milk (2 teaspoons lemon juice plus enough fresh milk to make ¾ cup can be substituted for sour milk-I use 1% milk)

Stir jam mixture into the batter by thirds, alternating with the flour mixture. Spoon into 2 greased and floured 9-inch layer cake tins or a bundt pan. (I like to use the oil and flour spray. It works well.) Bake at 350° for 25 to 30 minutes or when a toothpick inserted into the center comes out clean. (This last bundt cake took 40 minutes to bake.)

Cook's Notes:
I omitted the orange extract because I did not have any. Instead, I made the following glaze (and it uses more marmalade?)


1/2 cup butter
1/4 cup water
1 eight oz. jar marmalade
1/2 cup dark rum

If using cakes pans, brush the glaze over the cakes until absorbed. Or, I just pour it right into the bundt pan, going around the edges so it gets down into the bottom of the pan so the cake an absorbs it. Sometimes I gently pull the cake away from the side if the glaze pools at the top.

A pdf of the full recipe can be downloaded from our recipe archives.



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