Orange-Marmalade Cake

Recipe from Taste of the South
Orange-Marmalade Cake
1 (8-inch) cake
25 mins
1 hr 5 mins
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  • 1 1/2 cups sugar
  • 1 1/4 cups vegetable oil
  • 3 large eggs
  • 1/2 teaspoon orange extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 3/4 cups orange marmalade
  • 1 1/3 cups chopped pecans, toasted
  • 1 recipe Orange Cream-Cheese Frosting (Recipe follows.)
  • fresh orange sections
Orange Cream-Cheese Frosting
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 3 teaspoons fresh orange zest
  • 3 tablespoons fresh orange juice
  • 6 cups confectioners' sugar

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Preheat oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. Set aside.
In a large bowl, combine sugar, oil, eggs, and orange extract. Beat at medium speed with an electric mixer until smooth.
In a medium bowl, combine flour, cinnamon, soda, and salt. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in marmalade and pecans. Pour into prepared pans.
Bake for 30 to 33 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks.
Spread Orange Cream-Cheese Frosting in between layers and on top and sides of cake. Garnish with fresh orange sections, if desired.
Orange Cream-Cheese Frosting
In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Add orange zest and juice, beating until combined. Gradually add confectioners sugar, beating until smooth.
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