Ingredients

Instructions

  1. Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
  2. Sift flour, baking soda and salt in a bowl.
  3. In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
  4. Beat in the eggs and vanilla.
  5. Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
  6. Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
  7. finally add in the remaining dry ingredients and beat until smooth.
  8. Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
  9. (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
  10. Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
  11. Let the layers cool completely in the pans.
  12. When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
  13. Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
  14. Invert the remaining layer and peel off the waxed paper.
  15. Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
  16. In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
  17. Add the sour cream a little at a time and whisk until spreading consistency.
  18. Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
  19. Chill for 2 hours at least and STAND BACK when you serve it!