CAKE:
1 c sugar
1/2 c butter
2 large eggs
2 cups all-purpose flour
1 1/2 tsp. salt
1 tsp. baking soda
1 c sour cream
1/2 c carrot rhubarb marmalade
SYRUP:
3 tbsp. carrot rhubarb marmalade
3 tbsp orange liqueur (or whiskey, or orange juice)
ICING:
3 c icing sugar
3tbsp. butter (melted)
1/4 to 1/2 c milk
~ Preheat oven to 350 F
CAKE
~ Grease & line a 9-inch springform pan with parchment paper
~ Cream together butter & sugar adding eggs one at a time
~ Sift in dry ingredients in thirds alternately with sour cream
~ Stir in carrot rhubarb marmalade
~ Spoon batter into prepared pan and bake for 55-60 minutes
SYRUP
~ Bring carrot rhubarb marmalade & orange liqueur to a boil for 30 seconds
~ Strain syrup, reserving rhubarb and carrot for decoration
ICING
~ Whisk together icing sugar, butter, & enough milk to create a slightly runny that will drip down the edges of you cake
ASSEMBLY
~ Remove cake from pan & invert on your serving plate
~ Peel off parchment paper & dot the cake with holes using a wooden skewer
~ Pour warm syrup over cake & let cool
~ Drizzle with icing, garnish with reserved marmalade & serve