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Serves
8 Method 2
2/3 cups cake flour Center a rack in the oven and preheat the oven to 350
degrees. Butter and flour taco 7 1/2 by 3 1/2 by 2
1/2-inch loaf pans, dust the interiors with flour, and
tap out the excess; set aside. (These are the perfect
size pans for these cakes, but they're not always easily
found. If you don't have them, use two 8 1/2 by 4 1/2 by
2 1/2-inch loaf pans. Your cakes won't be as tall, but
they'll be every bit as flavorful.) Prepare an insulating
laver for the cakes by stacking two baking sheets, one on
top of the other, or use an insulated (air-cushioned)
baking sheet. Sift the flour and baking ponder together and reserve. Place the chopped zest and sugar in a large mixing boul
and rub them together between your fingers until the
sugar is moist, grainy, and very aromatic. Add the eggs
and, using a whisk, beat until the eggs are foamy and
pale. One by one, add the crème fraîche (or heavy
cream), rum, and salt and whisk until the ingredients are
incorporated. Using the whisk or a large rubber spatula,
gently stir the flour mixture into the batter in four
additions; you'll hlave a smooth, thick batter. Finally,
fold in the cooled melted butter in hero to three
additions. Immediately pour the batter into the prepared loaf pans,
place them on the baking sheet(s), and slip them into the
oven. Bake for 55 to 65 minutes, or until the cakes are
crowned, split down the center, and golden. A long thin
knife inserted into the center of each cake should come
out dry and crumb-free. (Check the cakes at the 40-minute
mark. If they are browning too quickly, cover them
loosely with foil tents for the remainder of the baking
period.) Remove the cakes from the oven and turn them out
of the pans onto a cooling rack; invert them so they're
right side up. Allow the cakes to cool to room
temperature before glazing or serving. If you want to glaze the cakes, place the marmalade in a
small saucepan and bring to the boil over low heat (or
heat it in the microwave oven); strain the marmalade. Use
a broad pastry brush to paint every surface (except the
bottoms) of the cakes with a thin coat of glaze. Allow
the glaze to dry at room temperature before serving (or
wrapping).
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