Did you ever read the Mitford series by Jan Karon? The first book in the series was published in 1984 and I devoured the whole series just as I think you'll devour this cake. The series is full of down-home goodness, delicious food, and a story that I can easily see as a real-life scenario in a small town in North Carolina. The main character is Father Tim and he's an Episcopalian priest with a sweet tooth. He is diagnosed with diabetes and one of his southern parishioners, Esther Bolick, just doesn't know how to stop bringing him her special Orange Marmalade Cake. Because that's how Southerners show love and affection.
As I read the series, I wanted to replicate the cake that kept making appearances. Crazily enough, Victoria Magazine, one that I love and subscribed to for many years, published an interview with Jan Karon, their Writer in Residence at the time. She claimed that the famous cake was completely fictional! However, we readers drooled over the prospect of actually tasting that literary tease so Jan's editor at the magazine arranged for cookbook author Edna Lewis and Chef Scott Peacock to create one. I promptly adopted it and have made it for many years. Consequently, there is currently a recipe on the Victoria Magazine's website for Mini Orange Marmalade Cakes, but it is slightly different than this one.
How to make the cake
Although Miss Edna and Chef Scott didn't recommend it, I start by rubbing orange zest into the sugar. I learned this technique from Dorie Greenspan and I love how much more fragrance the batter gains from it.
Then it's simply a creaming of the butter and sugar, then adding the eggs and vanilla.
Mix the dry ingredients and add them to the batter alternately with buttermilk.
While it bakes, mix a bit of orange juice with a little sugar to make a syrup and when the cake is baked, poke holes in it and pour the orange syrup over it.
Assemble the cake
Heat some orange marmalade in a small pot and use it as a layer between the two cakes.
Simple whipped cream and sour cream frosting
The frosting is wonderfully light and complements the orange flavor very well. Whip the cream with either powdered sugar or granulated until almost stiff. I like to use sifted powdered sugar because it incorporates well. Add the sour cream a little at a time until it reaches spreading consistency.
How to serve
Very generously, of course. I like to decorate it with real oranges, cut in half and placed around the edge. If I can find edible flowers, they really add beauty to the presentation, too.
Recipe
Orange Marmalade Cake
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup softened butter (2 sticks)
- 2 cups granulated sugar
- 3 large eggs room temperature and beaten lightly
- 1 Tablespoon orange zest grated
- 1½ teaspoons vanilla
- 1 cup buttermilk room temperature
FOR THE ORANGE SYRUP
- 1 cup freshly squeezed orange juice
- ¼ cup granulated sugar
FOR THE FILLING
- 1 cup orange marmalade
FOR THE FROSTING
- ¾ cup well-chilled heavy cream
- 3 Tablespoons sugar powdered, or granulated
- ¾ cup well-chilled sour cream
Instructions
- Preheat the oven to 325°F. Butter two 9-inch round cake pans, line with parchment paper, and butter and flour the paper, shaking out the excess.
- In a bowl, sift or whisk the flour, baking soda, and salt together.
- In the bowl of a stand mixer (or a large mixing bowl and hand-held mixer), beat the butter until it is well combined. Add the sugar a little at a time and beat the mixture until it is light and fluffy. Beat in the eggs, orange zest, and vanilla.
- Beat one-third of the dry ingredients into the butter/sugar mixture, then mix half of the buttermilk until combined well. Mix half of the remaining dry ingredients till combined, then add the remaining buttermilk and beat until combined. Finally, beat in the remaining dry ingredients until mixture is smooth.
- Evenly divide the batter between the pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester or toothpick inserted in the center comes out clean. Transfer to racks and cool in the pans for 20 minutes.
TO MAKE THE ORANGE SYRUP
- While the cake bakes, make the syrup by stirring together the orange juice and sugar in a bowl until the sugar is dissolved.With a toothpick or wooden skewer, poke holes at ½-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let the layers cool completely.
TO MAKE THE FILLING
- Ina small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.
TO MAKE THE FROSTING
- Ina bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until it is of of spreading consistency. Instead of whisking, you can also use a mixer.
TO ASSEMBLE THE CAKE
- Arrange one of the layers on a cake plate, carefully peel off the waxed paper, then spread ⅔ of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the waxed paper and spoon the remaining marmalade onto the center of it, leaving a 11/4-inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or if you prefer, frost the entire cake, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.If desired, decorate with slices of fresh oranges and edible flowers.
Marcia
Delicious recipe but is it granulated sugar or powdered sugar for the frosting? Your photo shows powdered sugar but the recipe reads sugar.
Tammy Circeo
You can actually use either granulated sugar OR powdered sugar because you are just whipping the cream. You are observant, though, and I will clarify that in the recipe. Enjoy!
Marcia
Thank you kindly. I've been browsing the recipe all week and the frosting ingredients are listed throughout every site just as you've listed, "sugar," but this morning while preparing the cream topping it didn't seem to work out for me with regular granulated sugar. I searched online again and when I saw your powdered sugar photo ...voila! It works perfectly. Thank you again.
Tammy Circeo
So glad to hear! I usually whip my cream with powdered sugar rather than granulated, but I didn't even think to specify! Bon appetit!
Annie Lomuto
I started reading the Mitford books during Covid and have wondered about the OMC ever since. Today while reading " Somewhere Safe with Somebody Good," I started hankering for some of that cake. I didn't believe for a second that I would find your recipe on line, but there it was! Tomorrow I will be making it. Thanks for making this available.
Tammy Circeo
I hope you love it! I was very happy to have originally found it years ago in the Victoria Magazine. It's the best!
Rosemary
Your orange cake was absolutely delicious! So moist and something different for a change than an ordinary cake. I ended up splitting the layers and also used a custard filling in addition to the orange marmalade filling, and served orange cream ice cream with it!
Thanks so much. The recipe is a keeper for sure!
Rosemary.
Tammy Circeo
Wow! I love the idea of a custard filling with the orange marmalade! Look at you making it your own!!
Lorna Harwood
As a dedicated fan of the Mitford series, I was pleased to find Tammy's edited recipe for Esther Bolick's famed OMC from Jan Karon's Mitford books. Her recipe is a bit more do-able and makes 2 layers rather than the 3 layers from The Mitford Cookbook and Kitchen Reader. It also uses salted butter which is on hand for me more often than unsalted! The end result was delicious, and the icing was a treat - less sweet than a regular icing and it complemented the cake well. I would use a finer-cut or even sieved marmalade next time, or even change it up to lemon curd. All in all, a fabulous, unique cake recipe that I will be making again! Thanks, Tammy!
Tammy Circeo
Thank you for the wonderful review! I love your idea of making the cake lemon with curd, as well. Just might have to try it!