Grease bottom and sides of two layer cake pans. Dust evenly with flour and tap
out excess. Position rack in center of oven.
Sift together flour, baking powder and salt. Set aside. With a wooden spoon in
mixing bowl or with electric mixer, cream butter and sugar until smooth. Add eggs
one at a time, beating after each addition.
Alternately, add dry ingredients and juice, beating after each addition. Begin
and end with flour. Scrape down sides of bowl and beater. Stir in grated orange
zest and extracts.
Spoon batter into prepared pans, level tops.
Bake 30 to 35 minutes, until top is golden brown and cake tester inserted in center comes out clean.
Cool in pans on wire rack about 10 minutes.
Run knife blade around edge of cake. Invert cakes on plate and cool cakes completely.
For filling: In a small bowl, blend orange marmalade with 3 tablespoons liqueur.
To fill layers, set one layer on flat serving plate. Spread evenly with marmalade/liqueur
mixture, top with second layer.
For glaze: Beat together confectioners' sugar, 3 tablespoons liqueur, melted
butter and orange extract. Add orange juice to thin or more sifted sugar to thicken.
Glaze should drip heavily from spatula. Spread on top of filled cake.
Yield: 8 servings
Wrapped airtight, cake freezes well up to 6 months. Stored at room temperature,
covered, it keeps a week.
Posted by bettyboop50 at Recipe Goldmine May 7, 2001.