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I doubled the recipe except for the spices, I really wanted an Orange Marmalade cake! Swapped lemon juice for orange juice and added 3 drops of Youngliving Orange essential oil. Used coconut oil and sugar in the Nordicware and it stuck just a bit but repaired nicely with cream cheese frosting with 6 drops of Orange essential oil.
In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. Scrape down sides of bowl, add half of the buttermilk mixture – repeat. Pour batter in pans, smooth surface, rap on counter, & place in oven. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean.
Orange Marmalade Cake Servings Per Recipe: 14 Calories:237.9 % Daily Value * protein: 3.7g 7 % carbohydrates: 28.6g 9 % dietary fiber: 0.8g 3 % sugars: 16.9g fat: 12.8g 20 % saturated fat: 6.2g 31 % cholesterol: 63.5mg 21 %
In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade.
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