Put in greased or floured 1lb loaf tin. (I use non stick cake tin liners which makes it easy to remove cake, too!) 1.25 hours (less in convection oven)
Source: Might have been a Bero cookbook recipe but I can't remember!
By marion davidson from Scotland
This page contains the following solutions.
In a small mixing bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 Tbsp. lemon juice and orange peel.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
Any ideas for using orange marmalade? I bought a pint jar of orange marmalade for a specific recipe which we decided we didn't like. I don't really care for marmalade on toast, biscuits, etc. so I wondered if there's other ways I can use it? I haven't tried it on the kids yet and they might like it on toast but if they don't I'd hate for it to go to waste.
If you mix a spoonfull into maybe bbq sauce or a hot sauce it will give it a fruity tang. Great for a fruity taste make up a quick chutney for a curry just add puree eg mango and a splash of sweet chilly sauce. Just try anything use roast pork as a glaze.
Orange Marmalade isn't one of my favorites, but we get it to use in other recipes and I like it then!!! Funny tho, my almost 3 year old loves it on bread!! Here is a fruit dip recipe that was a big hit at one of our gatherings.
Dreamy Orange Cheesecake Dip:
1package (8oz) reduced fat cream cheese--softened.
1/2 cup Orange Marmalade
1/2 teaspoon vanilla
Directions:
combine cheese,marmalade and vanilla in a small bowl, Mix well.
Thanks much for the posts so far! Great ideas....thanks for sharing!
Keep 'em coming,
Debbie
Mobo: It just so happens that allrecipes.com is one of my favorite recipe sites. I don't know why I didn't think of looking there before. I just did and found the following recipe which sounds very good and would be a good way to use up some orange marmalade:
Orange Marmalade Cake
Submitted by: Denise
"A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake."
Original recipe yield: 1 - 10 inch Bundt cake.
Prep Time:20 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:14 (change)
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INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup butter, melted
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup orange marmalade
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
On my recipe page, Juana Cookie's Kitchen, at recipecircus.com/
Marmalade makes a terrific glaze for ham, or you can warm it and pour it over cut up fresh fruit for a nice compote.
There is a recipe for a Marmalade Cake on this web site that sounds great www.cakemixdoctor.com/
Marmalade makes a great glaze for baked chicken.
Go to www.recipezaar.com and type in
orange marmalade, there's recipes for cakes,
cookies, muffins etc.
from www.cakemixdoctor.com :
Orange Marmalade Cake
Serves: 16
Preparation time: 30 minutes
Baking time: 25 to 30 minutes
Cake:
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 1/3 cups orange juice
3 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (from one large orange)
Syrup:
3/4 cup orange juice
2 tablespoons granulated sugar
Filling:
1 cup orange marmalade
Frosting:
3/4 cup heavy (whipping) cream
3 tablespoons granulated sugar
3/4 cup sour cream
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease and flour two 9-inch round cake pans, and set the pans aside. Place a large mixing bowl and beaters in the refrigerator to chill.
2. In a separate large mixing bowl, place the cake mix, pudding mix, orange juice, eggs, oil, vanilla, and orange zest. (Reserve the orange for juicing.) Blend on low speed with an electric mixer until the ingredients are moistened. Increase the mixer speed to medium and blend until they are well combined, 2 minutes more. Divide the batter between the two pans and place the pans in the oven. Bake until the centers spring back when lightly pressed with your finger, 25 to 30 minutes.
3. Meanwhile, prepare the syrup. Cut the reserved orange in half, and squeeze out the juice through a strainer into a measuring cup. Add more carton orange juice as needed to make 3/4 cup. Pour this into a small bowl, and whisk in the sugar. Whisk until the sugar has dissolved, then set this aside. For the filling, place the orange marmalade in a small saucepan and heat over low until it is loose enough to spread, or heat in a glass bowl in the microwave oven.
4. Meanwhile, prepare the frosting. Pour the cream into the chilled bowl. Beat with the cold beaters until soft peaks form, then continue beating on high while adding the sugar. Beat until stiff peaks form. Fold in the sour cream, and place the frosting in the refrigerator.
5. Remove the cake layers from the oven, and place the pans on a rack to cool 5 minutes. Turn the layers out onto the cooling racks, and let cool right-side up for 20 minutes. Poke holes in the top layers with a wooden skewer or chopstick and slowly spoon the orange syrup over the surface. Allow the layers to cool 30 minutes more, or until they are at room temperature.
6. To assemble, place one layer on a cake plate. Spread two-thirds of the marmalade evenly on top. Place the second layer on top. Spoon the remaining marmalade in the center of the cake and spread toward the edge of the cake, leaving a cake border of about 1 1/4 inches. Frost the sides and the top 1 1/4 inches of cake, leaving the marmalade exposed. Place the cake in a cake saver in the refrigerator to store.
