YIELD Makes one 3-layer cake
INGREDIENTS
1/2 cup granulated sugar plus additional for preparing cake pans 2‑1/2 cups all-purpose flour 1‑1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1‑1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/2 cup (1 stick) butter, softened 1/2 cup packed brown sugar 4 eggs 1 teaspoon vanilla 1‑1/2 cups light cream 1/4 cup molasses 1‑1/2 cups shredded coconut Creamy Orange Frosting (recipe) Candied Orange Rose (recipe) and toasted coconut for garnish (optional) 2/3 cup orange marmaladePREPARATION:
- Preheat oven to 350°F. Grease three (8-inch) round cake pans; sprinkle with enough granulated sugar to lightly coat bottoms and sides of pans.
- Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside.
- Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
- Combine cream and molasses in small bowl. Add flour mixture to egg mixture alternately with molasses mixture, beating well after each addition. Stir in coconut; pour evenly into prepared pans.
- Bake 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely.
- Prepare Creamy Orange Frosting and Candied Orange Rose, if desired.
- To assemble, spread two cake layers with marmalade; stack on serving plate. Top with third cake layer. Frost with Creamy Orange Frosting. Refrigerate. Garnish, if desired.