When using slices of citrus fruits for garnishes, choose fruits with thin skins and not too much pith.

Martha Stewart Living, December/January 1992/1993, Martha Stewart Living, December 1992


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Wash fruit well and cut into 1/8-inch-thick slices. Remove seeds. In a small saucepan over medium heat, combine sugar and water. Bring to a boil and simmer until clear, about 5 minutes. Add only enough lemon slices to fit in one layer and simmer until transparent, 20 to 40 minutes. Transfer with a slotted spoon to a bowl and continue with remaining lemons; boil oranges, then kumquats, if desired, separately in same syrup. When all fruit has been candied, pour syrup over fruit and let cool. Refrigerate if not using immediately.

  • Heat oven to 350 degrees. Butter a 10-by-3-inch pan and set aside. Using an electric mixer fitted with the paddle attachment, cream butter and sugar until light-colored and fluffy. Beat in eggs one at a time.

  • Sift together flour, baking powder, and salt. Mix together juice and sour cream. Add flour mixture and sour-cream mixture alternately to batter, beginning and ending with flour. Add zest and beat well.

  • Pour batter into pan and smooth top with a spatula. Bake 1 1/2 hours, or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes in pan, then turn out onto a wire rack, right side up, to cool completely.

  • In a small saucepan over low heat, heat marmalade and a few drops of water until liquid. To decorate, brush whole cake with melted marmalade and arrange drained candied citrus slices on top.