Carrot Rhubarb Marmalade 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



3 tbsp. carrot rhubarb marmalade

3 tbsp orange liqueur (or whiskey, or orange juice)



3 c icing sugar

3tbsp. butter (melted)

1/4 to 1/2 c milk


~ Preheat oven to 350 F


~ 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


~ Bring carrot rhubarb marmalade & orange liqueur to a boil for 30 seconds

~ Strain syrup, reserving rhubarb and carrot for decoration


~ Whisk together icing sugar, butter, & enough milk to create a slightly runny that will drip down the edges of you cake


~ 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


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