I'd been meaning to make some marmalade ever since I saw a box of Seville oranges in our village shop. But before I could get my act together, a lovely consignment of Mackays marmalade arrived. So, a cake it was....
I've been making this marmalade cake for years and it never disappoints, especially with the sweet orangey glaze drizzled on top. If you've got any half opened jars of marmlade then this is the recipe for you.
| Serves: 8 slices | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Total Time: 1 Hour |
- 175 Butter, softened
- 175g Golden Caster Sugar
- Zest of 1 orange
- 3 Large eggs, beaten
- 75g Marmalade
- 175g Self Raising Flour
- Juice of half an orange
- 100g Icing sugar, sifted
- 3-4 TBSP Orange Juice
- Step 1: Preheat the oven to 180C/160C Fan and grease and line a 2lb loaf tin with baking paper.
- Step 2: In a mixer (or by hand) cream together the butter and sugar, add in the zest, eggs and marmalade and beat together.
- Step 3: Fold in the flour and orange juice and pour into the prepared tin.
- Step 4: Bake for 45-50 minutes (check after 30 and cover with foil if it is browning too much on top) then turn out onto a cooling rack.
- Step 5: To make the icing mix together the icing sugar and orange juice then spoon over cooled cake.