A light, tender crumb and a gentle wisp of warmth from cardamom, compliment the subtle yet wonderful bittersweet tang of marmalade in this vintage, golden cake.
Orange marmalade is the surprise ingredient in this recipe, adapted from a vintage book of my Grandmother’s. This cake starts with classic baking ingredients found in our cream cheese pound cakes, rich with butter, cream cheese and half a dozen whole eggs, A lift is added compliments of baking powder then it’s spiced with ground cardamom. Layer in notes of citrus from orange marmalade, fresh orange zest and pure orange extract. Deepen all those flavors with a splash of pure vanilla extract.
As with any pound cake or tea bread, take care to not over mix the batter or you won’t have that tender bite you’re after.
It has a flavor that’s perfect for breakfast, afternoon tea or a delightful lunch companion alongside a salad. Serve it plain or with a bit more marmalade!
Orange Marmalade Pound Cakes
1 cup butter, room temperature
1 package cream cheese, 8-ounces, room temperature
3 cups sugar
6 extra-large eggs, room temperature
3 cups flour
1 teaspoon ground cardamom
1 teaspoon kosher salt
1 teaspoon baking powder
⅔ cup orange marmalade
Zest from one large orange, about 1 teaspoon
1 teaspoon pure vanilla extract
½ teaspoon pure orange extract
Preheat the oven to 325-degrees. Spray 3 small loaf pans, 8-½”x 4-½”, with a cooking spray and line with a sheet of parchment paper, pressing into the bottom and sides of the pans. Using a large stand mixer, beat the butter on low speed until it becomes creamy. Raise the speed to medium and continue beating until it is very light and fluffy, looking much like whipped cream, about 4 to 5 minutes.
Add the cream cheese and continue beating on medium speed until well blended. Scrape down the sides and bottom of the mixing bowl to make certain the butter and cream cheese are whipped thoroughly together. On medium speed, add the sugar, about ¼ cup at a time allowing the sugar to blend into the butter before adding more.
Once all the sugar has been combined with the butter add the eggs one at a time.
Sift together the flour, cardamom, baking powder, and kosher salt three times. Don’t’ skip this step; it makes a difference in the light texture of your cake.
Add the dry ingredients to the batter, blending in about ⅓ cup at a time on low speed, beating just until the flour disappears.
Using medium-low speed, stir in the orange marmalade, vanilla extract, orange extract, and orange zest.
Divide the batter evenly between the 3 loaf pans.
Bake the pound cakes on the center rack of your oven at 325-degrees for about 60 to 65 minutes or until the cakes are golden and when a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely. Serve warm or room temperature, plain or with a smear of mascarpone and perhaps an extra touch of orange marmalade. Makes 3 cakes.
When it’s time to clean up, Geometry towels are always in reach. https://go.shopmy.us/p-67875698
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Orange Marmalade Pound Cakes
Equipment
- Electric mixer
- 3 Small loaf pan, 8-1/2" x 4-1/2" x 2-3/4"
Ingredients
- 1 cup butter room temperature
- 1 package cream cheese, 8-ounces room temperature
- 3 cups sugar
- 6 extra-large eggs room temperature
- 3 cups flour
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ⅔ cup orange marmalade
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extraxt
- ½ teaspoon pure orange extract
Instructions
- Preheat the oven to 325-degrees. Spray 3 small loaf pans, 8-1/2”x 4-1/2”, with a cooking spray and line with a sheet of parchment paper, pressing into the bottom and sides of the pans.
- Using a large stand mixer, beat the butter on low speed until it becomes creamy. Raise the speed to medium and continue beating until it is very light and fluffy, looking much like whipped cream, about 4 to 5 minutes.
- Add the cream cheese and continue beating on medium speed until well blended. Scrape down the sides and bottom of the mixing bowl to make certain the butter and cream cheese are whipped thoroughly together.
- On medium speed, add the sugar, about ¼ cup at a time allowing the sugar to blend into the butter before adding more. Once all the sugar has been combined with the butter add the eggs one at a time.
- Sift together the flour, cardamom, baking powder, and kosher salt three times. Don’t’ skip this step; it makes a difference in the light texture of your cake.
- Add the dry ingredients to the batter, blending in about ⅓ cup at a time on low speed, beating just until the flour disappears.
- Using medium-low speed, stir in the orange marmalade, vanilla extract, orange extract, and orange zest.
- Divide the batter evenly between the 3 loaf pans.
- Bake the pound cakes on the center rack of your oven at 325-degrees for about 60 to 65 minutes or until the cakes are golden and when a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 15 minutes, then transfer to a wire rack to cool completely.
