Preheat the oven to 375º Fahrenheit. Grease with shortening and flour 3 8” round cake pans.
In a large bowl, cream the shortening and sugar until smooth.
Add the eggs, one at a time, beating between each addition.
Mix in the grated orange rind.
Mix the fruit juices with the water in a measuring cup. Set aside.
In a small bowl, whisk together the flour, baking powder and salt.
Add the flour to the egg mixture alternately with the juice, mixing between each addition.
Pour the batter evenly between the 3 prepared pans.
Bake for 20-25 minutes or until the center of the cake tests done.
Allow the cakes to cool in the pans for 5 minutes, then remove them to a wire rack to cool completely.
Mix the filling:
In a small bowl, combine the marmalade and nuts. Set aside.
Make the frosting:
Combine the egg whites, sugar, orange juice and corn syrup in the top of a double boiler. Mix thoroughly.
Place over boiling water and beat constantly until mixture holds a peak. This will take at least 7 minutes, but most likely closer to 10 minutes.
Remove from the heat.
Add grated orange rind and beat until thick enough to spread.
Makes 5-6 cups of frosting.
Assemble the cake:
Place one cake layer on a cake plate.
Top with half of the marmalade filling.
Place another cake on top.
Top with the remaining marmalade filling.
Place the last cake layer on top. Frost the outside with the whipped frosting.
Decorate with orange slices
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**Recipe Source: Reader Submitted Recipe