The Fabulous Baker Girl

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TWD: Applesauce Spice Bars August 18, 2009

If you have ever read any of my blog, you will know that fruit is not really my thing.  Don’t get me wrong.  I love a nice, crisp, coldrock cakes, baked eggs, and applesauce bars 011 apple or a juicy peach or plump, sweet grapes.  But fruit to me is…well…fruit.  It doesn’t belong in sweets.

Yet, time and time I seem to prove myself wrong.  Both banana bread and blueberry muffins are about as delicious as they come.  I was delighted with Nigella’s pineapple upside down cake and Dorie Greenspan’s apple crisp was fabulous.

And now Dorie has done it again.

This week Karen from Something Sweet by Karen (http://somethingsweetbykaren.wordpress.com/) chose Dorie’s Applesauce Spice Bars.  When I made them yesterday, I was feeling a little out of sorts.  I had just come home after being away for a few days so I guess I was just trying to get back in the swing of things.  I felt like I was trying to think of a hundred different things at the same time and not concentrating on any of them.  That was my state of mind as I approached this recipe.  The one day I needed chocolate I get stuck with apples.

Thank goodness it was so easy to prepare.  The hardest thing to was peel and chop the apple.  Which I forgot to do until I was ready to add it.  Oh well…no harm done.  I made myself follow the recipe to a T.  I’m not big on raisins but I added them anyway.  I used golden raisins which I find sweeter and nicer than regular ones.  I’m not a huge fan of nuts in baked goods like this but I put them in.  I’m not a drinker but I happened to have some rum on hand, which I added in lieu of the applejack (which I always figured was a cereal).

The batter for these bars is prepared in a saucepan after melted butter and brown sugar are mixed together.  I like that I didn’t need any special equipment, no electric mixer.  It was just me and the ingredients.  I started to relax a little.  After all how can melted butter and brown sugar be bad?

After the bars baked, I poured on the glaze (more melted butter, brown sugar, and, this time, cream) and waited for them to cool.  When it was time to make dinner, I snuck a bite.  They were still slightly warm but I discovered, to my delight, that they were pretty good.  After a few more minutes, I tried another bite.  They were really moist and good.  Before dinner was quite ready, I tried them again.  Wait a minute…I actually like these!  Before I knew it, I had nibbled away a whole end of the pan.  Luckily, it was the short end.  There aren’t a lot of raisins in so I hardly noticed them.  When I did, they just added a nice sweet plumpness.  The nuts were a nice contrast in texture that I didn’t mind a bit and you can’t taste the rum at all.

These are really a nice little snack bar — a great after school snack, or a sweet ending to lunch with friends, or a nice, light dessert after a heavy dinner served with a bit of vanilla ice cream.  I’d say these bars are a hit.  I guess I’m beginning to change my mind about fruit.  Maybe it can be a dessert.

Don’t get me wrong.  Chocolate will always reign supreme in my book, but a change can be nice too.

To view the recipe for Applesauce Spice Bars please visit Karen at http://somethingsweetbykaren.wordpress.com/.

 

Tuesdays with Dorie: Classic Banana Bundt Cake August 4, 2009

Solar oven and banana cake 017

Classic Bundt Cake with a drizzle of powdered sugar glaze

For those of you who don’t know, Dorie Greenspan is the author of Baking From My Home to Yours.  There is a group of organized bakers who choose recipes from the cookbook to try every week and then post about them on their blogs every week.  You can find them all at http://tuesdayswithdorie.wordpress.com/.  I recently noticed that they were accepting new members so I decided to ask if I could join.  I haven’t heard word back yet about whether or not I was accepted, but on the chance that I am, I baked up this weeks recipe:  classic banana bundt cake.

To be honest, I had mixed feelings about this recipe.  On one hand, I had a bunch of overripe bananas that were destined for the freezer if I didn’t use them.  Not mention, banana bread is one of my very favorite things in the entire world.  On the other hand, this was not banana bread and I’ve never really understood the idea of banana cake.  Like I said, I love banana bread especially all warm and oozing with melted butter but this doesn’t seem to pass as dessert.

In any case, I was still enthusiastic to give the recipe a try.  When I looked at it I was relieved to see it was quite simple to put together.  The perfect thing to whip up while my soup was cooking.  I was joined in the kitchen by Melanie, my 4-year-old.  She likes to help when I bake.  She was particularly intrigued when I told her what we were making, but then again she thought we were making “butt cake”.  I’m still laughing at that.

As I said, this recipe was easy to prepare.  The only problem I had was that I didn’t have a bundt pan so I used a regular cake pan.  I probably should have used two but it all turned out okay in the end.  I loved the banana smell that filled the house.  It’s such a warm and comforting smell.

Not surprisingly, my three girls didn’t want banana cake for dessert.  Nothing but ice cream for them.  However, after my little one was asleep and my oldest one was up reading with Dad, Melanie asked me if she could have a piece.  She said she had “forgotten” to brush her teeth so she could still eat something.  She sat on my lap and ate a slice.  It was a very big hit.  She made all the “MmMMMmmmmm!!!!” sounds you could imagine and said it was “Delicious!”.

I have to agree.  It was delicious.  Even without the proper pan, the cake baked up moist and surprisingly cake-like with a rich but not overpowering banana flavor.  It was just the right amount of sweet.  Even though Dorie says that it tastes better the next day, I ate two slice while still warm from the oven.  I’m not sure how it could get any better.  I guess I’ll have to wait until tomorrow to find out.

I’d have to say that this first Tuesday with Dorie was a success.

Although I do have to admit, to me, like I had predicted, this is much more of a snack cake.  You won’t find me serving this cake for dessert anytime soon but I think it may just find it’s way onto my breakfast table.  Or my snack plate.  Or my lunchbox.  Or…most notably, in my stomach.

 

Chocolate Cupcakes and a Birthday Celebration August 2, 2009

Filed under: Cakes,Chocolate,Dessert,Marth Stewart — amynb2008 @ 11:11 pm
Tags: ,

Ella's birthday party 017Ella’s birthday was a while ago but  just now got around to having a party for her and her friends.  She settled on an art theme.  Seven other girls invaded our “art studio” to make about five different art projects.

Of course, my very first question before deciding on what these projects were going to be was “what kind of cake do you want?”  Right away she settled on cupcakes.  I figured she’d go for a simple vanilla cake as she does not share my love of chocolate.  She surprised me though and asked for chocolate cupcakes.

And what my daughter wants….my daughter gets.

At least when it comes to chocolate cupcakes.

She also requested purple frosting with mini art palettes.  Easy enough to do.  I simply made the palette shape out of royal icing and then added the “paint” by painting on watered down food coloring.  I was going to add paint brushes but I didn’t have enough powdered sugar in my second batch of royal icing so it was too runny and they didn’t dry in time.  Oh well.  We perched the palettes  atop the chocolate cupcakes with purple frosting.  Very cute.

If you are anything like me and love chocolate, cake, or chocolate cake you’ll appreciate these cupcakes.  They are made in one bowl and are super easy to make.  The recipe says it makes two dozen but I get 2 1/2 dozen nice-sized cupcakes from it.  When I can get away with it, this is my go-to recipe any time I need a cake because they always turn out perfectly.  These are the cupcakes I gave Melanie for her first birthday (although not Ella — I wasn’t a baker yet and used *gasp* a box mix…please note my head is hung with shame).  They’re the easiest to make and always turns out moist and delicious.  Just my kind of recipe!  Thank you Martha Stewart!

One-Bowl Chocolate Cupcakes

from Martha Stewart’s Baking Handbook

2 1/2 cups all-purpose flour

1 1/4 cup dutch-processed cocoa powdered (I’ve used regular with good results)

2 1/2 cups sugar

2 1/2 teaspoons baking soda

1 1/4 teaspoons baking powder

1 1/4 teaspoon salt

2 large whole eggs

1 large egg yolk

1 1/4 cup milk

1/2 cup plus 2 tablespoons vegetable oil (do not forget the 2 tablespoons, they do make a difference)

1 1/4 teaspoon vanilla

1 1/4 cup warm water.

Preheat the oven to 350 degrees.

Line two 12-cup muffin pans with paper liners.

Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.  (I usually just run the mixer on the lowest speed for a few seconds.)  Attach bowl to mixer fitted with the paddle attachment.  Add the eggs, yolk, milk, oil, vanilla, and warm water.  Beat on low speed until smooth and combined, about 3 minutes.  Scrape down sides of bowl as needed.

Divide batter evenly among the muffin cups, filling each about 2/3 full.  Bake, rotating pans halfway through, for 20-25 minutes or until a toothpick inserted into one cake comes out clean.  Transfer pan to a wire rack to cool slightly.  Turn cupcakes out onto a wire rack to cool completely.

Eat as is or add frosting (see my post Congratulations Salli for a good recipe).

 

My First Fondant-ed Cake June 11, 2009

Filed under: Cake Decorating,Cakes — amynb2008 @ 8:18 pm
Tags: , , ,

When I signed up for my cake design class, I was pretty excited.   It’s summer term and I figured this would be easy.  In some ways I was right.  There’s no homework, no studying, no big tests.  However, this class is definitely challenging.  Cake design requires a lot of practice and even more patience.  The work can be tedious but when you get it right, it’s incredibly satisfying.  It’s a great creative outlet and the more I get into it, the more I like it.

Vanilla Sponge Cake fresh from the oven

Vanilla Sponge Cake fresh from the oven

This week we worked with fondant and gum paste.  I must say, I think I have a knack for gum paste roses.  I loved the ones I made.  They are so pretty.  They aren’t finished yet but as soon as they are, I’ll be sure to post them here.

I didn’t take to the fondant quite so well.  I rolled it out and it got too dry so when I put it on my cake, it cracked.   When I took it off, it fell apart.  I won’t even talk about all the icing and crumbs. Luckily my teacher is a genius.  She helped me salvage my mess and I tried again.  I covered the cake and this time had success.  I used royal icing to make the designs.

I think the design turned out really nice.  It was a simple, clean design, not too busy.  It’s just the kind of style I like.   I  was really quite pleased with it.  And surprised too.  I wasn’t sure that cake decorating and design was my thing, but, hey, I may just change my mind.

Out of the pan

Out of the pan

I would like to say a word about the actual cake before I sign off.

I went to the craft store the other day.  I went for something that cost $2 and left after spending $40.  I don’t know how this happens to me.  One thing I picked up was a little cookbook called “Baking Day”.  It looked like it had some good recipes to try (like I need any more).  For only $5, I figured it was worth it.

It turns out this little book had a little gem.  The cake recipe I used was based on one of the recipes.  I say based because I did

Crumb coated and ready to go

Crumb coated and ready to go

make a few additions to the recipe and changed the way it was put together.  I also used all purpose flour instead of the self-rising flour that the recipe called for.  This was not deliberate.  It was a mistake on my part.  Didn’t seem to matter though.  The cake came out perfectly.

The recipe below is as I altered it — not the original.  The original recipe makes two thin 8-inch layer cakes.  I used two 6-inch pans which made the perfect height to cut in half to make four layers.  I didn’t choose to do that, but you could.

Oh…by the way, I know “fondant-ed” is not really a word.

Vanilla Sponge Cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

3/4 cup butter, softened

Covered in fondant

Covered in fondant

1 cup sugar

1/2 teaspoon vanilla

3 eggs

1/4 cup milk

Preheat oven to 350 degrees.  Grease and line two 6-inch cake pans.

Whisk together flour, baking powder, and salt.

Cream together butter and sugar until light and fluffy.  This is a small enough recipe that you can use a hand held mixer if you want.

Beat in the vanilla and then the eggs one at a time.

The final design

The final design

Add in the milk.

Pour half the batter into each of the cake pans.  Bake at 350 degrees for 25-30 minutes.

Close up of the top

Close up of the top

Inside the cake

Inside the cake

 

Pineapple Upside Downcake…Or Blender Cupcakes. Take your pick. June 4, 2009

Filed under: Cakes,Nigella Lawson — amynb2008 @ 3:20 pm
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Have I mentioned how much I love Nigella Lawson?  I mean, really, the woman is fearless in the kitchen.

Nigella's Pineapple Upside Down Cake

Nigella's Pineapple Upside Down Cake

I was perusing one of her cookbooks before making dinner the other night when I came across a recipe for Pineapple Upside Down Cake.  It looked easy enough to whip up before dinner.  I had all the ingredients.  I figured, why not?  Of course, I didn’t take into account that my husband doesn’t like pineapple upside down cake.  Oh well!  More for me.

All right, let me interrupt my story here for a moment.  I know what some of you may be thinking.  Yes…yes, I know I have said in the past that fruit is not a dessert and that if it doesn’t have chocolate, it can’t be a dessert.   I still stand by that statement but there are some clear exceptions to this rule.  Strawberry Shortcake, for instance.  And pineapple upside down cake.  I don’t know why.  That’s just the way it is.

There.  That should clear up everything.

Now…back to my story.

Between making our pork chops and gnocchi, I whipped up the cake.  I knew it looked easy, but in execution — it was even easier.  All you do, is throw all the ingredients (well…except for the pineapples and cherries) in a food processor.  That’s it.  The batter comes out all smooth and creamy and quite frankly I wanted to take that up to my room, curl up with a good book, and eat that for dinner.  But…three hungry children always brings you back to reality.

So now you see what I mean about Nigella being fearless in the kitchen.  Right?  I mean, who but Nigella uses a food processor to make a cake?  Okay maybe you don’t see what I mean… just trust me.  She is.  Fearless.

This recipe doesn’t make a lot of batter, just enough to cover up the pineapples.  It goes into a fairly hot oven which I felt made the top (wait, I mean the bottom) a bit too brown for me.  It wasn’t by any means burnt but it was well beyond golden brown.  Still, the cake was moist and spongy (in a good way) and not too sweet.  It was the perfect pairing for the pineapples.  All three of the girls liked it.  Even my husband ate a piece.  I really wanted two pieces, but restrained myself.

Normally, this would be the end of my tale.  However, it just so happened that my oldest daughter wanted to bring in a treat for her class to celebrate her birthday.  Since this is the last week of school, I needed to act fast.  My problem is this…

Wait…can you keep a secret?  I don’t want this getting out…My problem is…well, I can’t really bake cakes.  I’m just not any good at them.  I know this may seem strange since I always seem to be talking about cake but I always over mix them.  Even when I know I over mix them — I still over mix them.  It’s annoying.  I only have one recipe (God bless Martha Stewart) that always turns out.  It’s chocolate, but my daughter doesn’t really like chocolate cake (if she weren’t so much like me, we’d be in the process to see if she’s really my child) but I don’t know what else to make.

But as I look at this tasty, pineapple upside down cake…I think I’ve found my solution!

The next day, I make just the cake batter (substituting milk for the pineapple juice) and bake it up in cupcake pans.  I was so excited!  I even named them — Blender Cupcakes!  I know, they aren’t actually made in a blender, but that sounds so much better than Food Processor Cupcakes or, worse yet, Processed Cupcakes.

I couldn’t wait to see my perfect little cupcakes.  All moist and spongy (in a good way) and perfect.  Except…except they weren’t perfect at all.  They were a little weird looking, actually.  The edges seemed to have cooked and risen more quickly than the rest of the cakes and then fell over onto themselves.  I asked my teacher during my cake decorating class what the problem could have been.  She said I probably oiled my pans too much.  Curious.  Who knew you could do that?  Next time I’ll be more careful.

Luckily, the cupcakes came out tasting just as delightful as the pineapple upside down cake.  My daughter thought they were delicious — and that was without frosting.  If you don’t have children, you have no idea what a complement that is!

Of course, I did add icing later (my go-to simple buttercream, see my post “Congratulations Salli”).  I tinted it a pretty pink and swirled it on in big rosettes and then topped it off with a small bit of sprinkles.  They looked very festive and not one bit weird.  I think they will be a big hit.

When I took them in, one of the mom’s asked when Ella’s birthday is.  I told her it isn’t until summer.  She laughed and said, “Any excuse to bake!”

Should I tell her my secret?  I don’t need an excuse.

I don’t think Nigella does either.

Edited to added:  Ella told me that her class thinks I make the best cake and cupcakes…in the world!  How cool is that?  I know they are only eight and nine, but I trust that they have highly sophisticated palates when it comes to the sweet stuff.

Pineapple Upside Down Cake

from “Nigella Express” by Nigella Lawson

Butter for greasing pan

2 tablespoons sugar (I actually used about 4 tablespoons of brown sugar)

6 slices canned pineapple rings (be sure to get the ones canned in juice, not syrup)

1/3 cup candied cherries (a.k.a Maraschino cherries)

2/3 cup flour

1 stick of butter, softened

1/2 cup sugar

2 eggs

1 teaspoon baking powder

1/4 teaspoon baking soda

3 tablespoons juice from canned pineapple slices

Preheat oven to 400 degrees.  Butter a tarte tatin tin pan, cast-iron skillet (what I used), or a springform pan (all 8- or 9-inches).  Sprinkle the sugar over the bottom of the pan.  Top with a single layer of pineapple slices.  Fill each pineapple hole adn each space between pineapples with a cherry.

Put flour, butter, sugar, eggs, baking powder, and baking soda into a food processor and run the motor until the batter is smooth.  Then pour in the pineapple juice to thin it a little.

Pour mixture carefully over the pineapples.  This will only just cover it, so spread it out gently.

Bake for 30 minutes.

Ease a spatula around the edge of the pan, place a plate on top and with one deft move, turn it upside down.

"Blender" Cupcakes

“Blender” Cupcakes

Amy’s “Blender” Cupcake Variation:You won’t need the pineapples, cherries, or the 2 tablespoons of sugar.  Substitute milk for the pineapple juice.  Blend the flour, butter, sugar, and eggs in a food processor until smooth.  Thin out with 3 tablespoons milk.  Fill well-greased (but not too well-greased) cupcake pans with batter.  Bake at 350 for 10-15 minutes.  The original amounts will only make 6 cupcakes.  Double them for a dozen.  Triple for 18.  Quadruple for…well, I think you get the idea.

 

Chocolate-Strawberry Inspired Birthday Cake April 13, 2009

Filed under: Cakes — amynb2008 @ 8:38 pm
Tags:

We had Easter dinner at our house this year.  I was actually quite proud of myself.  Usually when we have company I get all panic-y trying to make everything perfect which makes me all pissy and stressed out.  It’s really not very pleasant for those lovely people I call my family.  This year, however, I only had one minor moment of freaking out.  This occured when my husband’s aunt told me she was bringing cake.  Cake?  Cake!  To my house?

Okay, seriously?  That’s like telling Bobby Flay you’ll be over to grill.  

So, I told her I would be making the cake.  And as luck would have, it was also my sister-in-law’s birthday.  Now, not only did I have to make a really good cake.  I had to make a really good birthday cake.  Ah…what to do?

I asked my sister-in-law what kind of cake she wanted.  The crazy chick told me she didn’t want too much chocolate!  Is there really such a thing?  

Alright, so she’s not so crazy.  She said she didn’t want too much.  So figured she wouldn’t mind some.  Right?

Since she said she’d like a yellow cake, I figured that was a good medium to get a little creative.  My original plan was to make a jelly roll filled with whipped cream and strawberries, so I stuck with that filling.  Now all I needed was a frosting and some interesting touches to jazz is up a bit.

So…here’s all that jazz.

First, I brushed the cakes with strawberry perserves.  I added a layer of chocolate ganache and topped that with the whipped mixed with fresh strawberries.  I frosted it with a simple butter cream and garnished with shaved chocolate and chocolate-dipped strawberries.

Viola!  Happy Birthday!

I am really proud of this cake.  It looked really beautiful and everyone told me it looked professional.  And…it was delicious as well.  I got lots of compliments.  I am really happy with how well this turned out.  Plus, it was nice to do something special for my sister-in-law — who deserves something special.

I hope that this teaches everyone to never even

Chocolate-Strawberry Inspired Cake

Chocolate-Strawberry Inspired Cake

 think about bringing a cake to my house.   Salad…maybe.  Cake…never!

A Look Inside

A Look Inside

 

An International Affair March 20, 2009

Irish Soda Bread 

 

Irish Soda Bread

 

This was a busy week.  St. Patrick’s Day just screamed at me to make Irish Soda Bread.  Tuesdays with Dorie called and, of course, I had baking class.  Oh…so many things to bake.  So little time.  

 

My daughters and I had a playdate on Monday.  A friend of ours had a little St. Patrick’s Day lunch.  I offered to bring the Irish Soda Bread.  A group in my baknig class had made this last week and I loved its yellow hue and tender crumb.  If you’ve never had soda bread, it’s a bit like scones only bigger.  It’s not very sweet but the raisins offer a nice contrast to this.  If you haven’t figured it out by now, I have a bit of a sweet tooth.  That is precisely why I added a nice dusting of sugar on the top of my loaf.  It added a subtle crunch as well as a little sweetness.  Personally, I could have used even more sugar on top.  I found this recipe to be a little too bland.  A few more raisins would help too.

Normally, I would post all the projects we made in baking class but I forgot my camera.  Our group made bread this week.  We made olive oil bread, a fabulous recipe created by our lab assistant.  It’s a soft, squishy bread flavored lightly with olive oil and molasses.  Fresh out of the oven, it is brushed with an olive oil, salt, and garlic mixture.  Oh…it is a thing of beauty.  We also made foccacia topped with carmalized onions, tomatoes, and olives.  This stuff is amazing.  It’s my new favorite.  My mouth is watering just thinking about it!  Lastly, although not bread, we made biscotti.  Dipped in chocolate.   Again…dee-licious!  I had actually never had biscotti before.  I’m not a fan of hard cookies, but these were really good.  They were studded with pecans, cranberries, and white chocolate.  Very nice.

So…this brings me to Tuesdays with Dorie.  The selection for the week was French Yogurt Cake with Marmalade Glaze.  This sounded good to me.  It wasn’t chocolate, but it seemed like a nice choice.  It was super easy to make.  I would

French Yogurt Cake

French Yogurt Cake

venture to guess even a novice could make it.  It didn’t require any fancy equipment and, all except for the lemon marmalade, the ingredients were pretty common.  I whipped this cake up in the midst of kitchen chaos.  A mini tornado in the form of a 19-month-old girl who decided to empty out my baking cabinet.  Somehow, I managed to bake it up without breaking anything.  

 

When the cake was done baking, it was a deep brown.  I was worried it might be too dry if I overbaked it.  While still warm, I brushed it with orange marmalde (couldn’t find the lemon).  The top turned all glisten-y and inviting.   Sitting on my counter, it still drew a lot of attention.  I could barely control my desire to just break off a piece.  One of my daughters cleaned her plate to make sure she got a piece.  That’s a feat in and of itself.

Dessert time came.  I whipped up some lightly sweetened cream to top off the cake.  I served it up to my three girls first.  All three of them devoured it and not just the whipped cream.  Another feat!  My husband thoroughly enjoyed it as well.  As for me?  Well…let me tell you a little story.

Today after lunch, I wanted something a little sweet.  On my counter was the last remaining peice of French Yogurt Cake with Marmalade Glaze and a 3-pack of Ferrero-Rocher chocolate hazelnut candy (my favorite!).  I reached for the candy.  My intention was to only take one piece…but, alas…I decided on the cake instead.  That is how good this cake is.  No — it’s never going to replace chocolate but it is a nice change.  It’s not too sweet and the marmalade glaze made a sticky goodness that I loved.  The cake was actually moist and even though it was a deeper shade of brown than I expected, that added a nice change in texture from the cake itself.  It’s the kind of desset that doesn’t seem like a dessert at all, but is still satisfying.

I think this one is a keeper!

with Fresh Whipped Cream

with Fresh Whipped Cream

 

 

 

 

 

 

 

 

 

 

French Yogurt Cake with Marmalade Glaze

from Baking From My Home to Yours

1 cup all-purpose flour

1/2 ground almonds (or just use 1/2 cup extra flour)

2 teaspoons baking powder

Pinch of salt

1 cup sugar

Grated zest of 1 lemon (I used an orange)

1/2 cup plain yogurt

3 large eggs

1/4 teaspoon pure vanilla extract

 1/2 cup flavorless oil, like canola or safflower

 For the Glaze

 1/2 cup lemon marmalade, strained (I used orange)

1 teaspoon water

Center a rack in the oven and preheat oven to 350 degrees.  Generously butter an 81/2-x-41/2-inch loaf pan and place pan on a baking sheet.

Whisk together flour, ground almonds, baking powder and salt.

Put the sugar and zest in a medium bowl and rub the zest in the sugar with your fingertips until the sugar is moist and aromatic.  Add the yogurt, eggs, and vanilla.  Whisk vigorously until the mixture is well blended.  Still whisking, add the dry ingredients, then switch to a large rubber spatula adn fold in the oil.  You’ll have a thick, smooth batter with a slight sheen.  Scrape batter into the pan and smooth the top.

Bake for 50-55 minutes or until the cake begins to come away from the sides of the pan.  It should be golden brown and a thin knife inserted into the center will come out clean.  Transfer the pan to a rack and let cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan.  Unmold and cool to room temperature right side up on the rack.

Put the marmalade in a small saucepan or a microwave-safe bowl.  STirl i nthe the water adn heat until the jelly is hot and liquefied.  Using a pastry brush, gently brush the cake with the glaze.