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Title: Orange Marmalade Cake
Categories: Cakes
Yield: 8 Servings

2/3 c Coarse-cut orange marmalade
- (215 g); divided
12 tb Unsalted butter;
- more for greasing pan,
- softened
1/2 tb Unsalted butter; for glaze
3/4 c Granulated sugar (150 g)
2 ts Lime zest; grated
1/2 ts Orange zest; grated
3 lg Eggs; at room temperature
2 tb Fresh orange juice
1 1/2 c All-purpose flour (190 g)
1 1/2 ts Baking powder (7 g)
3/4 ts Fine sea salt (3 g)
4 tb Confectioners' sugar (30 g)

This beautiful, tender, citrus-scented loaf cake filled with bits of
candied orange peel is everything you want with your afternoon tea.
The key is finding the right marmalade; it needs to be the thick-cut
(also known as coarse-cut) marmalade made with bitter oranges, which
will be laden with big pieces of peel. Look for the British brands in
the international section of your supermarket if the jam aisle lets
you down. And not give up and use the neon orange marmalade that's
more like jelly. Your reward is a fine-grained, not-too-sweet cake
that will last for days well-wrapped and stored at room temperature,
if you can manage not to eat it up all at once.

Heat oven to 350?F. Coarsely chop any extra-large chunks of peel in
the marmalade. Grease a 9x5" loaf pan.

In the bowl of an electric mixer, beat together softened butter,
sugar, lime zest, and orange zest until light and fluffy, about
5 minutes. Beat in eggs, one at a time, until incorporated. Beat in
1/3 cup marmalade and the orange juice.

In a separate bowl, whisk together flour, baking powder, and salt.
Fold dry ingredients into wet until just combined.

Scrape batter into prepared pan. Bake until surface of cake is golden
brown and a toothpick inserted in the center emerges clean, 50 to
55 minutes. Remove from oven and transfer pan to a wire rack. Cool
10 minutes; turn cake out of pan and place on rack right-side up.
Place a rimmed baking sheet under rack to catch the glaze.

Heat remaining 1/3 cup marmalade in a small pot over low heat until
melted; whisk in confectioners' sugar and 1/2 tb butter until smooth.
Slather warm glaze over top of cake, allowing some to drizzle down
the sides. Cool completely before slicing.

Recipe by Melissa Clark

Recipe FROM:
<https://cooking.nytimes.com/recipes/1016043-orange-marmalade-cake>

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