Thursday, February 18, 2016

Tea and Cake and Sympathy

Been a quiet couple of days around here.  Mama back at work; kids back at school.  Chores to do but not much else.  So I sit and drink my favorite Taylor's of Harrogate Rose tea in my new-to-me "vintage" 1988 Japanese Shafford creamware teapot and my NYC Starbuck's mug, both of which I got this weekend.

And notice that my sweet couch buddy, who kept me company everyday after my surgery, is gone.

Thankfully, Mama Teacher came for a visit today and we had a wonderful, comforting chat . . . and cake!  This delicious Orange Marmalade Cake from the NYTimes (I'll grab the recipe another time.)  It was even better than the Orange Poundcake I like so much (that was definitely fine, dense poundcake; this was coarse, buttery yellow cake.)  It was great to try the cake and have such a good friend with whom to share it.  A recipe for healing, for sure.


Orange Marmalade Cake
adapted from the NYTimes (I changed the zests)

2/3 cup coarse-cut orange marmalade, divided (though plain ol’ Smuckers Sweet Orange Marmalade is what I had and it worked)
12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze
¾ cup granulated sugar 
2 ½ teaspoons orange zest
3 large eggs, at room temperature
2 tablespoons fresh orange juice
1 ½ cups all-purpose flour 
1 ½ teaspoons baking powder 
¾ teaspoon fine sea salt 
4 tablespoons confectioner’s sugar

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

Beat together softened butter, sugar, 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 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing. 

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