Orange-Pineapple Layer Cake (Prototype)
A Collapsing Orange-Pineapple Layer Cake
This is still a work in progress. The concept is good and the taste delicious but the structure needs a bit more help before it is ready for Prime Time. I have put some tweaks I may want to try in Italics.
For the cake:
2 1/4 cups all-purpose flour (substitute cake flour?)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1/3 cup vegetable oil
1 tablespoon grated orange zest, or more if you like
1 1/2 cups sugar
3 large eggs (maybe 4 or 5?)
1 cup freshly squeezed orange juice
2 oz orange liqueur (optional)
For the filling:
1 jar blood orange marmalade or orange marmalade about 3/4 cup
2 tablespoons water
For the frosting
8 oz cream cheese softened
1/4 cup butter softened
4 oz crushed pineapple, well drained
4 cups powdered sugar
The cake
Preheat the oven to 350 degrees.
Butter two 9 inch cake pans. Lightly flour the bottom and sides.
Sift together the flour, baking powder and salt.
In a mixer cream the butter. Gradually add the sugar until the mixture is light and fluffy. Add the oil and mix thoroughly. Add the eggs one at time making sure to incorporate the eggs before adding the next. Add the dry ingredients in three batches alternating between dry ingredients and orange juice. Mix on low speed until the flour is incorporated and the mixture forms a consistent batter. Pour equal amounts of batter into the two cake pans. Bake for about 30 minutes. Allow to cool in the pans for about 10 minutes. Remove the cakes to a wire rack to cool completely.
The filling:
Add the water to a small sauce pan over medium heat. Add the marmalade and stir reducing the mixture to a soft, consistent spread. Do not boil the mixture. Remove from the heat and set aside.
The frosting:
Beat the cream cheese, butter and pineapple in a mixing bowl until well blended. Gradually add the sugar, beating until each addition is well blended.
The assembly:
Place one of the cakes on a cake stand or serving plate. Drizzle with 1 oz of the orange liqueur. Top with the filling and spread evenly over the cake. Leave a bit of cake uncovered at the very edges.
Add the second layer of cake. Drizzle with 1 oz orange liqueur. Frost the top and sides of the cake maintaining an even thickness.
Cover and place the cake in the refrigerator for at least 45 minutes before serving.