Ingredients
For cake:
2/3 cup butter, softened
1 1/2 cup sugar
3 eggs
2 1/2 cups sifted cake flour
2 1/2 tsp baking powder
1 tsp salt
3 tablespoons grand marnier
1/4 cup + 1 tablespoon water
1/2 cup orange juice
2 tablespoons orange zest
1 tsp vanilla
For frosting:
Fine cut marmalade
1/2 cup butter, softened
3 tbsp + 1 tsp lemon juice
zest of one lemon
3 cups confectioner’s sugar, sifted
Tangerine slices (rind removed) for garnish
Preparation
Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Cream together butter and sugar until fluffy and lemon-colored. Beat in eggs. Mix together orange juice, grand marnier, water, orange zest, and vanilla. Sift dry ingredients together, and stir in alternately with water/orange juice mixture. Bake 25 to 30 minutes, until cake springs back lightly when touched. Cool completely on rack.
To frost:
Beat together butter, lemon juice, lemon zest, and confectioner’s sugar until frosting is thick and creamy enough to spread. If frosting is too thick, add 1 tbsp cream; if frosting is too thin, add confectioner’s sugar.
Place bottom layer on cake. Spread thin layer of marmalade on bottom layer, and cover with a layer of frosting. Place second layer on top and frost with remaining frosting. Garnish with tangerine slices.
