You are here

Marmalade Cake

admin's picture
Ingredients
  Self-raising flour 8 Ounce, sifted (225 Grams)
  Caster sugar 4 Ounce (110 Grams)
  Butter 2 Ounce (At Room Temperature, 50 Grams)
  Lard 2 Ounce (At Room Temperature, 50 Grams)
  Thick marmalade 1 1⁄4 Tablespoon (1 Rounded Tablespoon)
  Lemon rind 1⁄2 Tablespoon, grated
  Orange rind 1 Tablespoon, grated
  Mixed spice 1 Teaspoon
  Vinegar 1 Teaspoon
  Salt 1 Pinch
  Milk 6 Fluid Ounce (175 Milliliter)
  Mixed dried fruit 4 Ounce (110 Grams)
  Demerara sugar 1 Tablespoon
Directions

GETTING READY
1 Lightly grease a loaf tin of base measurement of 7 1/2 X 3 inches (19 cm X 8.5 cm) and line with a lightly greased greaseproof paper.
2 Preheat the oven.

MAKING
3 In a bowl, add the flour and rub the butter and lard until crumbly.
4 Add in the sugar, salt, mixed fruit, spice, lemon and orange rinds.
5 Gradually stir in the milk a little at a time.
6 Add in the vinegar and mix until the ingredients are well combined.
7 Blend in the marmalade until the mixture is of a good dropping consistency.
8 Transfer the mixture into the prepared tin and spread it out evenly.
9 Sprinkle the demerara sugar on the surface.
10 Bake for 1 1/4 hours.
11 The cake will shrunk away from the side of the tin and the centre will be firm and springy to the touch when cooked.
12 Allow the cake in its tin for 15 minutes then transfer it onto a wire cooling rack.

SERVING
13 Cut when cold and serve as desired.
14 Store the remaining in an airtight tin.

TIP
This cake improves after a couple of days' keeping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Orange
Preparation Time: 
25 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.046665
Average: 4 (15 votes)