Friday, May 28, 2010



May ' 10  

Esther's Orange Marmalade Cake

For the Cake~

1 C.  butter, softened, more for greasing the pans

3 1/4 C. cake flour, more for dusting the pans

1 T. baking powder

1 t. salt

2 2/3 C. sugar

5 large eggs, at room temperature

4 large egg yolks, at room temperature

2/3 C. vegetable oil

1 T. grated orange zest

2 t. vanilla extract

1 C. buttermilk

For the Orange Syrup

1 C. freshly squeezed orange juice

1/4 C. sugar

For the filling

1 (12 oz.) jar orange marmalade

For the Frosting

1 C. heavy cream, chilled

4 T. sugar

1 C. sour cream

For the Cake~

Preheat oven to 350 degrees.  Lightly butter three 9-inch round cake pans and line them with parchement paper, then lightly butter and flour the parchment, shaking out any excess.

Sift the flour, baking powder, and salt into large bowl.  Sift a second time into another bowl.  In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes.  Add the 2 2/3 C sugar in a steady stream with mixer running.  Beat until light and fluffy, about 4 minutes.  Add the eggs and yolks, one at a time, beating well after each addition.  Be sure to stop at least once to scrape down the sides of mixing bowl.  After all eggs have been added, continue to beat for 1 minute.  In small bowl combine the orange zest, vanilla and buttermilk.  Add 1/2 the dry ingredients to the egg and butter mixture along with half of the buttermilk mixture.  Fold to incorporate.  Add remaining dry ingredients and remaining buttermilk mixture.  Fold to incorporate, scraping down sides of mixing bowl.

Pour cake batter evenly into the three prepared cake pans, smooth surface, rap pan on countertype to remove air bubbles.  Place in oven.  bake 30-35 minutes until cakes test done.  Let cakes cool in pans for 20 minutes on a wire rack.

For the Orange Syrup~

In small bowl stir together the orange juice and 1/4 C sugar until the sugar is dissolved.  While cakes are still in the pans, use a skewer or toothpick to poke holes in tops of cakes.    Spoon syrup over each cake top, allowing syrup to be completely absorbed before adding the remaining syrup.  Let cakes cool completely in pans before frosting.

For  the Frosting~

In chilled mixing bowl using a wire whisk, whip the heavy cream with 4 T. sugar until stiff peaks form.  Add the sour cream, a little at a time and whisk until the mixture is  of spreadable consistency.

To Assemble the Cake~

Invert one of the cake layer to  a cake plate and careful peel off parchment.  Spread 1/3 marmalade mixture over top smoothing into and even layer.  Repeat with second layer.  On third layer spread marmalade mixture to within 1 1/4 inch from side, leaving a border of plain cake.  Frost sides with cream frosting, frost the top border with cream frosting.  Chill cake two hours before serving.


Chili Pie

to any homemade or canned chili....

In prepared casserole dish spread chili,  top with (thawed)frozen hashbrown potatoes dot with 2 T. butter, cover potatoes with 1C. shredded cheddar.  Bake35 minutes until hot and bubbly.


Confetti Crab Salad

1/2 C. mayonnaise

2 T. lemon juice

1/2 t. mustard

1 green onion, thinly sliced

1 T. fresh chopped dill

1 T. fresh chopped tarragon

1 T. fresh chopped parsley

salt and pepper to taste

1 pound lump crab meat

1 small red bell pepper, diced

1 avocado, peeled, diced

8-12 lettuce leaves for presentation and serving

*Mix together first 8 ingredients in medium large bowl.  Gently fold in crab, and vegetables.  Serve chilled on a bed of lettuce.


Asian Peanut Noodle Salad


1/2 C. smooth peanut butter

1/4 C. soy sauce

1/3 C. water

2 T. rice vinegar

2 T. toasted sesame oil

2 T. brown sugar

1 T. minced, peeled, fresh ginger

2 cloves garlic, minced fine

1/2 to 1 1/2 T. red pepper flakes

Puree all ingredients in food processor.  Set aside.

*For Salad

2 pounds , boneless, skinless chicken breast halves cooked, and shredded

12. oz. thin spaghetti, cooked, drained, slightly warm

3 green onions, thinly sliced

1 cucumber, peeled, seeded, diced

1 C. red grapes, halved

1/2 C. fresh cilantro, for garnish if desired. 

Toss all ingredients together in bowl.  Garnish with cilantro.  Serve.



  1. Now I see why everybody was gloriously happy with Esthers cake!

  2. @jimsruby - It sounds like it should weigh about ten pounds when it's frosted!! I mean...look at all the eggs and 3 1/2 cups of flour!!  Oh my.  I noticed the picture of the cake is only two layers and the recipe says three layers.  (that's the pic they have next to the recipe!)

  3. OH YUM!!!!!!!!!!  It looks sooo good!!! Have you made it yet? I think I may have to make it!

  4. @betheelou - another friend said the cheesecake in that book was AWESOME!

  5. I have the cookbook and love the way the recipe reads, but I'm curious too.  Have you tried making Esther's Cake? 

  6. @PennyAnnPoundwise - I have not tried any of the recipes in the cookbook.  I just posted the recipe.  I don't even know if I'd make this recipe...I'm not too much of an orange marmalade fan.