ORANGE MARMALADE CAKE

Steps:

• 1. Preheat oven to 325*. Butter 2 round 9" cake pans, add liners if avail, Sift Flour, Baking soda and salt together set aside. Beat butter with mixer until smooth.
• 2. Add sugar and beat until fluffy; add eggs, zest, and vanilla.
• 3. Beat in 1/2 of dry ingredients alternately with buttermilk until well combined with all remaining.
• 4. Divide batter into two pans; tap to remove air bubbles. Bake 45 minutes or until done; place on wire racks and cool in pans 20 minutes.
• 5. Meanwhile, make orange syrup by stirring together all syrup ingredients until dissolved.
• 6. Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absored before adding remainder. Cool completely. Prepare filling by heating marmalade until just melted; let cool 5 minutes.
• 7. Frosting: In bowl, whisk heavy cream with the sugar until it forms stiff peaks; add the sour cream a little at a time until mixture is of spreading consistency.
• 8. Assembly of Cake: Arrange on cake plate, remove paper, spread 2/3 of marmalade over the top, smoothing in even layer. Invert remaining layer onto the top, peel off paper. Spoon remaining marmalade onto cake, leaving 1 1/4 " border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
• 9. Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it. Hints: I buy my pan liners so I am not cutting them out.