Posted by bettyboop50 May 7, 2001

Serving size: 8

Cake
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter at room temperature
1 1/2 cups granulated sugar
2 eggs
3/4 cup orange juice
3 tablespoons orange zest
1 teaspoon vanilla extract
1 teaspoon orange extract

Filling
2/3 cup orange marmalade
3 tablespoons Grand Marnier

Glaze
1 1/2 cups confectioners' sugar sifted
3 tablespoons Grand Marnier
1 tablespoon unsalted butter melted
1/2 teaspoon orange extract

For cake: Preheat oven to 350 degrees F.

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.

NOTES : Wrapped airtight, cake freezes well up to 6 months. Stored at room temperature, covered, it keeps a week.