Citrus Cake

• For cake:
• 2/3 cup butter, softened
• 1 1/2 cup sugar
• 3 eggs
• 2 1/2 cups sifted cake flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 3 tablespoons grand marnier
• 1/4 cup + 1 tablespoon water
• 1/2 cup orange juice
• 2 tablespoons orange zest
• 1 tsp vanilla
• For frosting:
• Fine cut marmalade
• 1/2 cup butter, softened
• 3 tbsp + 1 tsp lemon juice
• zest of one lemon
• 3 cups confectioner's sugar, sifted
• Tangerine slices (rind removed) for garnish

1. Preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans. Cream together butter and sugar until fluffy and lemon-colored. Beat in eggs. Mix together orange juice, grand marnier, water, orange zest, and vanilla. Sift dry ingredients together, and stir in alternately with water/orange juice mixture. Bake 25 to 30 minutes, until cake springs back lightly when touched. Cool completely on rack.
2. To frost:
3. Beat together butter, lemon juice, lemon zest, and confectioner's sugar until frosting is thick and creamy enough to spread. If frosting is too thick, add 1 tbsp cream; if frosting is too thin, add confectioner's sugar.
4. Place bottom layer on cake. Spread thin layer of marmalade on bottom layer, and cover with a layer of frosting. Place second layer on top and frost with remaining frosting. Garnish with tangerine slices.

cake, butter, sugar, eggs, cake flour, baking powder, salt, grand marnier, orange juice, orange zest, vanilla, marmalade, butter, zest of one lemon, s sugar

Taken from www.epicurious.com/recipes/member/views/citrus-cake-1211216 (may not work)