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Orange Marmalade Pound Cakes

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.
Cook Time 1 hour
Course Breakfast, Brunch, Dessert
Servings 3 small loaves

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.

Notes

Serve warm or room temperature, plain or with a smear of mascarpone and perhaps an extra touch of orange marmalade.