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1
Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
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2
Sift flour, baking soda and salt in a bowl.
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3
In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
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4
Beat in the eggs and vanilla.
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5
Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
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6
Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
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7
finally add in the remaining dry ingredients and beat until smooth.
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8
Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
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9
(The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
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10
Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
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11
Let the layers cool completely in the pans.
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12
When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
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13
Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
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14
Invert the remaining layer and peel off the waxed paper.
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15
Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
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16
In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
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17
Add the sour cream a little at a time and whisk until spreading consistency.
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18
Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
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19
Chill for 2 hours at least and STAND BACK when you serve it!
