Caryl’s Kitchen: Apricot Orange Marmalade Cake & Whipped Cream

Fort Lewis Lodge Wild FlowerIf you’ve ever looked around on the walls near Caryl’s kitchen, you’ve probably seen where her Fort Lewis Lodge recipes have been featured in magazines. If you ever wanted to take the time to jot them down, but weren’t able to because you were headed out to Hot Springs or down to the watering hole, here they are (follow the RECIPES tags at the bottom of each Blog post to find all the Caryl’s Kitchen recipes we’ve published).

Apricot Orange Marmalade Cake

Yield: 1 (10-inch cake)

Preparation: 20 minutes

Bake: 40 minutes

1 (18.25-ounce) Pillsbury Moist Supreme yellow cake

3 large eggs

1 tablespoon lemon zest

 1 1/3 cups orange juice, divided

1/3 cup vegetable oil

1/3 cup sour cream

1 tablespoon lemon juice

1/3 cup plus 1 tablespoon orange-flavored liqueur, such as Triple Sec, divided

1/3 cup firmly packed brown sugar

2 tablespoons butter

½ cup apricot preserves

2 tablespoons orange marmalade

1 recipe Caryl’s Whipped Cream

Preheat oven to 350°. Lightly grease a Bundt cake pan; set aside.

In a mixing bowl, combine cake mix, eggs, orange zest, 1 cup orange juice, oil, sour cream, lemon juice, and 1 tablespoon liqueur. Beat at medium speed with electric mixer until thoroughly blended, approximately 2 minutes. Pour batter into prepared pan.

Bake until a wooden pick inserted in the center of cake comes out clean, 35 to 40 minutes.

While cake bakes, combine brown sugar, remaining 1/3 cup orange juice, and butter in a saucepan. Cook over low heat until sugar dissolves and butter melts. Remove from heat. Add remaining 1/3 cup liqueur, stirring to combine.

As soon as cake is done while still in pan, prick entire surface with a fork or wooden pick. Spoon orange-juice mixture over cake. Let cool in pan for 1 hour.

In a small saucepan, combine preserves and marmalade. Cook over low heat until mixture melts.

Invert cake onto a serving plate. Spoon mixture over cake. Serve with Caryl’s Whipped Cream.


Caryl’s Whipped Cream

Yield: Approximately 1 cup

Preparation: 5 minutes

¾ cup heavy whipping cream

¾ teaspoon almond extract

½ teaspoon vanilla extract

2 tablespoons confectioners’ sugar

In a mixing bowl, beat cream at high speed with an electric mixer until soft peaks form. Add extracts. Beat well. Add confectioners’ sugar. Beat Well. Refrigerate until needed.


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