I’m down to my last bit of Buddha’s Hand Marmalade. I’ve been storing it in an air tight glass jar and in the back of my refrigerator. I’m really surprised how long it lasted. The flavor is very strong, so I couldn’t just eat it with a spoon like a would with Caramelized Onion Chutney or Tomato Jam. Don’t judge!
I made Thumbprint Cookies with Buddha’s Hand and while they were really nice, the flavor only appeals to those who have a passionate love obsession with lemony flavors.
In an attempt to finish it off before leaving on vacation, I made a Buddha’s Hand Marmalade Pound Cake with the last of it. I love Lemon Pound Cake. And Orange Pound Cake. Ok, I think it’s safe to say that I love Pound Cake in any form. So using Buddha’s Hand was a duh! decision.
Unfortunately I have a “special” Chinese oven and it took 70 minutes to bake the cake all the way through. This left the top of my cake a little shall we say… Well done… After 45 minutes I covered it with foil but the damage was done. Should have been more diligent and checked on it earlier.
Since this was the end of the marmalade I won’t have a chance to remake it this season. So please be smarter than your charming Recipe Nomad and keep a better eye on your cake. There’s lots of sugar in it and sugar burns quickly. That’s what makes a Creme brûlée amazing. Not as great in a beautiful pound cake.
So, if the top is over baking you have 2 choices:
Lower the cake to the bottom rack.
Cover the cake with foil.
I couldn’t wait for the cake to cool so I could cut into a (generous) slice! I watch my calories all week but on the weekend I try to let loose a bit. The cake was moist and very tasty, but….
The marmalade all sank to the bottom of the cake.
Annoyed, but satisfied, I investigated why the marmalade wasn’t evenly distributed. The Buddha’s Hand, soaked in sugary syrup is a heavy combination. Chopping the marmalade into smaller pieces would have been a better idea than leaving them in the chunky state that they were in.
In the end, the lack of marmalade distribution didn’t ruin the taste of the cake at all. It was still super yummy and I would definitely make this again when Buddha’s Hand is available again! No matter where you bit into the cake the entire flavor screamed citrus!
The Marmalade Glaze on top of the cake was a nice touch, but you could easily half the recipe and it would be plenty to cover the cake. Or not. No one here is judging you!
Buddha’s Hand Marmalade Pound Cake
- 1-1/2 cup All-purpose Flour
- 1/2 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 cup (heaping) Laban or Greek Yogurt
- 2/3 cup Buddha’s Hand Marmalade
- 3/4 cup Sugar
- 3 whole Eggs
- 1 teaspoon Almond Extract (can also use Vanilla no problem)
- 1/2 cup Canola Oil
- 1/2 cup Prepared Buddha’s Hand Marmalade
- 1/4 cup Yogurt
- Preheat oven to 350F.
- Spray a loaf pan with non-stick baking spray and add a little flour on the bottom and corners.
- Sift together the flour, baking powder and salt. Set aside.
- In a separate bowl, mix together yogurt, sugar, eggs, almond extract and canola oil until just combined. Lightly stir in marmalade.
- Add dry ingredients, mixing until just combined
- Pour into a loaf pan and bake for 50-55 minutes.
- Remove from oven and allow to cool slightly. Remove from pan to a serving platter and continue to cool.
- Poke holes in the top of the cake so glaze can seep through.
- Glaze: Heat marmalade on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.