This cake was an experiment, to use up part of a quart of lemon marmalade I had in the refrigerator. (Why do I have a quart of marmalade? Well, because I canned it! I put it in a quart jar to save time, so I didn’t have to can a half dozen tiny jars. Guess the joke’s on me. Nobody likes the marmalade!)
This is rather loosely based on a cake I found here, on Orangette. The way I made it, it was sticky, and sweet, and absolutely awesome. Even the kids loved it. So. If you have large quantities of marmalade on your hands, give it a go!
LoLo’s Marmalade Cake
2 cup all-purpose flour
1 Tbsp. baking powder
4 large eggs
½ tsp. table salt
1 cups sugar
1/2 cup brown sugar
2/3 cup olive oil
2 tsp. vanilla
1 cup marmalade (I used lemon, and it was quite tasty)
Preheat your oven to 350 and prepare your pan. I used a jelly roll pan, lined with a Silpat. Whatever you use is probably fine, just adjust baking time accordingly. A bundt cake will take longer to bake than a 9x13 pan or a jelly roll pan. This is a STICKY cake, so whatever you use, either line it with silicone or parchment paper, or grease and flour liberally!
1. In a bowl, sift together your flour and baking powder. Set aside.
2. In the bowl of your stand mixer, combine your eggs and salt. Beat until light and frothy. Gradually add your sugars and mix until combined. Slowly add your flour mixture and mix just until combined. Add your olive oil, vanilla and marmalade. Mix again, just until everything is incorporated.
3. Scrape the batter out into your prepared pan and bake until a toothpick inserted in the center comes out batter free. (A few crumbs stuck to the stick are ok.) (I baked mine in a 1/4 sheet pan, luckily on top of another 1/2 sheet pan. This cake has some lift to it! If baking in a 1/2 sheet pan, start checking it at 40 minutes.)
EDITED TO ADD: (11/10/11) When the cake is cool, spread it with glaze, wait about 20 minutes, and then cut into small pieces. These are awesome...like lemon blondies.
1 cup powdered sugar
Lemon juice (about 8 Tbsp.)
Mix powdered sugar and enough lemon juice to make a drizzly glaze. Spread over the cooled cake.
These were amazing...like lemon bars in a cake form.