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GRANNYS ORANGE MARMALADE POUND CAKE

Jul.posted by Paula 10 Comments

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A traditional, delicious pound cake spiked with orange marmalade is super easy to make. Grannys Orange Marmalade Pound Cake is simple and elegant with a deliciously sticky glaze! This pound cake is sweet, dense and fabulous!

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pound cake

GRANNYS ORANGE MARMALADE POUND CAKE

Once I started my series of reviewing and sharing pound cake recipes, I made a list of pound cake recipes that I want to share with you. I have already shared many pound cake recipes and you can get them all here. Grannys Orange Marmalade Pound Cake recipe has been on it for a while. I wish I could just make pound cakes, cobblers, and desserts, but can you believe my family wants ‘real’ food sometimes? The nerve!😉

I’ve made Orange Pound Cakes previously, but not using orange marmalade. The orange marmalade made the cake slightly sweeter and gave it a stronger orange punch than the others. I found the flavor to be really appealing.

Grannys Orange Marmalade Pound Cake

Check out these orange pound cake recipes

  1. Scratch-made Orange Zest Pound Cake with Orange Curd
  2. Orange Bundt Cake
  3. Old Fashioned Buttermilk Orange Juice Pound Cake

THE DETAILS

This pound cake has the small crumb, buttery, and tender texture of a classic pound cake. As well, it has what everyone wants that crusty on the outside. The best!!

For the photos, I added the glaze to the top of this pound cake. However, if you want to keep the top crust, I recommend adding the glaze to each piece of cake just before serving.

I’m a fan of pound cake served plain, fresh, and warm from the oven. However, I think Grannys Orange Marmalade Pound Cake is best accompanied with a big dollop of freshly whipped cream!

 Cake

TIPS TO MAKE THE BEST ORANGE MARMALADE POUND CAKE

  1. I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
  2. As well, all the tips aren’t going to help if you’re oven is not calibrated. Read How to Calibrate your Oven here.

What pan should I bake my pound cake in?

Most of my pound cake recipes are too large for a standard bundt pan. I recommend this Wilton tube pan,this Fat Daddio’s tube pan or this bundt pan that is larger than most.

Using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For my cakes, I bake in a light pan on a round cookie sheet.

Keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.

Grannys Orange Marmalade Pound Cake

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More yummy pound cake

This incredibly tender and moist Blue Ribbon Roasted Carrot Pound Cake with Pineapple Mascarpone Frosting Recipe is the best carrot cake you'll ever make! #cake #poundcake #carrotcake #Eastercake #springcake
Roasted Carrot Cake Pound Cake with Pineapple Mascarpone Frosting
Lemon Cream Cheese Pound Cake Recipe is tender and moist. It's sweet and simple with a buttery flavoring that melts in your mouth!
Lemon Cream Cheese Pound Cake
German Chocolate Pound Cake with Coconut Pecan Frosting
German Chocolate Pound Cake with Coconut Pecan Frosting

Can I freeze my pound cake?

Yes. You can freeze a pound cake. Wrap it tightly with aluminum foil or plastic freezer wrap. You can store airtight in the freezer for 4 to 6 months.

Finally, please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Grannys Orange Marmalade Pound Cake is simple and elegant with a deliciously sticky glaze! This pound cake is sweet, dense and fabulous!

Grannys Orange Marmalade Pound Cake

Buttery and tender, Grannys Orange Marmalade Pound Cake takes a classic pound cake recipe up a notch with orange marmalade then topped with a deliciously sticky glaze.

Author: Paula
5 from 17 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 12 servings

Equipment

  • tube pan
  • electric stand mixer

Ingredients

Cake

  • 3 cups granulated sugar
  • 1 cup butter no substitutes, at room temperature
  • 1/2 cup solid vegetable shortening
  • 6 ounces cream cheese full fat, at room temperature
  • 6 large eggs at room temperature
  • 3 cup all-purpose flour sifted and measured correctly
  • 1/2 cup orange marmalade
  • 2 tablespoons orange zest optional, makes a brighter orange flavor
  • 2 teaspoons orange extract vanilla or almond can be substituted

Glaze

  • 1/2 cup orange marmalade
  • 2 tablespoons orange liqueur water, simple syrup, rum, or orange juice can be used

Instructions

Cake

  • Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan or 10-inch tube pan.
  • In the bowl of an electric mixer, cream butter, shortening, and sugar, until smooth and fluffy. Add the cream cheese and mix until combined and smooth. Stop mixer and scrap the sides of the bowl.
  • Add eggs one at a time. Mix until the yellow disappears into the batter before adding the next egg. Stop mixer and scrap the sides of the bowl.
  • Reduce mixer speed to low. Add flour, orange marmalade, orange zest, and orange extract. Scrap sides and bottom of the bowl and mix until just combined. You don't want to over mix the batter once you add the flour.
  • Pour batter into the prepared pan. Bake 75 minutes or until the top is brown and a wooden pick inserted in the center comes out clean or with dry crumbs.
  • Cool in the pan on a wire rack for 20 minutes before loosening sides and inverting onto serving platter.

Glaze

  • You can make the glaze now or wait until you're ready to serve. To make the glaze, warm orange marmalade in the microwave for 30 to 60 seconds. This makes it easier to stir. Add the liquid and whisk or stir until combined. Spoon over entire cake or over each piece when serving.
  • Store cake in an airtight container 3 to 4 days on the countertop or 7 days in the refrigerator.

Nutrition

Calories: 682kcal | Carbohydrates: 93g | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 162mg | Sodium: 237mg | Potassium: 107mg | Fiber: 1g | Sugar: 67g | Vitamin A: 835IU | Vitamin C: 2.6mg | Calcium: 51mg | Iron: 2.1mg
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You can also find great recipes here or at Meal Plan Monday or Weekend Potluck

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Paula
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Comments

  1. Janie says

    03.30.22 at 7:33 pm

    5 stars
    My daughter said this is the best pound cake I’ve ever made and I’ve made a lot. Thank you for the recipe.

    Reply
  2. laura says

    10.12.21 at 11:27 am

    5 stars
    So unique and completely amazing. Your pound cake recipes are delish!

    Reply
  3. silvia says

    10.12.21 at 12:08 am

    5 stars
    Wow, this is a cake I’ll be making over and over again. Sweet, and with a great orange flavor.

    Reply
  4. Harriet says

    08.09.19 at 7:02 pm

    I love the way you have photographed the cake, it looks so moist and delicous.

    Reply
  5. Toni says

    07.25.19 at 7:53 pm

    This would be so hard to resist! Looks so yummy!

    Reply
  6. ally says

    07.23.19 at 9:25 am

    OMG, will I be making this? YAAAASSSSSSSSSSSSSSSSSS!! And, you’re right, no sub for butter (and love that you’re using Crisco too…my late MIL did in her lemon pound cake and it was divine!). Thank you!

    Reply
  7. Dorothy Reinhold says

    07.22.19 at 8:52 pm

    Just when I thought I couldn’t love pound cake more… That orange marmalade is screaming my name!

    Reply
  8. alice KOVACH says

    07.16.19 at 9:42 am

    I love your pound cakes but I need a sugar substitute. Do suggest any as I am prediabetic but need my pound cakes!!!

    Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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