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1
Preheat the oven to 350 degrees.
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2
Grease and flour two 9- or 8-inch round cake pans.
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3
To make the cake , gradually add orange juice concentrate to cream in a large bowl; beat at high speed until stiff peaks form.
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4
Set aside.
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5
In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes.
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6
Fold into whipped cream mixture.
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7
Lightly spoon flour into measuring cup; level off.
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8
In medium bowl, combine flour and remaining cake ingredients.
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9
Fold into whipped cream mixture until well blended.
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10
Spread batter evenly in the prepared pans.
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11
Bake for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean.
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12
Cool 10 minutes; remove from pans.
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13
Cool completely.
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14
In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form.
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15
Set aside.
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16
To assemble cake, place one layer on serving plate.
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17
Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top.
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18
Spread with half of the orange marmalade.
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19
Top with second layer.
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20
Sprinkle remaining 1 to 2 tablespoons of the orange-flavored liqueur over top.
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21
Spread with remaining orange marmalade.
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22
Frost sides of cake with frosting mixture.
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23
Refrigerate 2 hours before serving.
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24
Store in refrigerator.
