Have you ever read the The Mitford series by Jan Karon? Hallmark carried the Mitford Snowmen ornaments a few years ago-I have 2 different sets, they also had Mitford Snowmen wrapping paper and stuffed snowmen decorations. I LOVE CHRISTMAS. My husband was talking about Christmas and how much decorating I do, just last night. My kids LOVE all the traditions we have wrapped up in the holidays. I’m sure I will share lots of that info as we get closer to Christmas. I love to decorate for all the seasons but fall is a favorite and Christmas is the BIG ONE. Did you now my Birthday is Christmas Day? Yep-it sure is. Anyway back to the Mitford Series. They are delightful books. Throughout the stories she talks about Esther’s Orange-Marmalade Layer Cake. I am telling you, she makes you want one of those cakes. Well I did some research several years ago and found a recipe she had posted and I thought I would share it with you because it is a very YUMMY cake. I just ordered a used hard copy of her cookbook from alibris for $2.13 plus shipping.

Esther’s Orange-Marmalade Layer Cake Serves 10-12
Preheat oven to 325 degrees

For the Cake:
3 cups cake flour
1/2 tsp baking soda
1/2 tsp salt
1 cup softened unsalted butter
2 cups sugar
3 large eggs, at room temperature, beaten lightly
1 Tbsp grated orange zest
1 1/2 tsp vanilla
1 C buttermilk, at room temperature

For the Orange Syrup:
1 cup freshly squeezed orange juice (I recommend clementines-they are so sweet)
1/4 c sugar

For the Filling:
1 cup orange marmalade

For the Frosting:
3/4 cup well-chilled heavy cream
3 Tbsp sugar
3/4 cup well-chilled sour cream

1. Preheat oven to 325 degrees F. Butter 2 9 inch round cake pans, line with parchment paper or waxed paper and butter and flour the paper, shaking out the excess.

2. In a bowl, sift the flour, baking soda and salt.

3. In a bowl, with an electric mixer, beat the butter until well combined, add the sugar a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternatley with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth.

4. Evenly divide the batter between the pans, smooth the surface, rapp each pan on the counter to expel any air pockets or bubbles. then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks and let cool in the pans for 20 minutes.

To Make the Orange Syrup:
5. Meanwhile, make the orange syrup. In a bowl, stir together the orange juice and sugar until the sugar is dissolved.

6. With a toothpick or wooden skewer, poke holes at 1/2 inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.

To Make the Filling:
7. In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.

To Make the Frosting:
8. In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until it is of spreading consistency.

To Assemble the Cake:
9. Arrange one of the layers on a cake plate, carefully peel off the paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the next layer of cake onto the first layer, peel off the paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4 inch border around the edges without any marmalade. Frost the sides of the cake and just the border on the top of the cake , without the marmalade–leaving the center of the cake with the marmalade exposed. If you prefer, you can frost the entire cake and instead of putting the last of the marmalade on the 2nd later you could garnish the frosting with the remaining marmalade. Chill for at least 2 hours before