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MARMALADE CAKE

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Ingredients

Adjust Servings:
FOR THE CAKE
4 oz Butter unsalted
3 oz Sugar - superfine
2 ea Eggs
4 oz Flour
1 1/2 tsp Baking powder
3 tbsp Orange Marmalade
2 tbsp Whole milk
FOR THE DRIZZLE (optional)
1 tbsp Orange Marmalade
3 1/2 tbsp Confectioners sugar

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MARMALADE CAKE

Features:
    Cuisine:
    • 65 mins
    • Serves 8
    • Medium

    Ingredients

    • FOR THE CAKE

    • FOR THE DRIZZLE (optional)

    Directions

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    This sticky orange marmalade loaf cake is quick and easy to make, packed with flavor and a real tea time treat.  I recommend a good quality marmalade such as Keiller’s Dundee Marmalade which has a less sweet flavor

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    Steps

    1
    Done

    Bring butter to room temperature before you begin. Beat the eggs and set aside until needed.

    2
    Done

    Preheat the oven to 325ºF. Lightly butter a 6" loaf tin and line with baking parchment.

    3
    Done

    In a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating until the mixture is lighter in color and fluffy.

    4
    Done

    Beat in the eggs. In a separate bowl, mix together the flour, salt and baking powder then add to the butter, sugar and egg mixture. On slow speed mix in the flour, then add the marmalade and milk.

    5
    Done

    Transfer the mixture to the prepared loaf tin and even out the top. Bake for about 50 – 55 mins until golden brown and firm to the touch. Test with a cocktail stick. The cake is ready when a cocktail stick is poked into the cake it comes out clean. Allow to cool for 5 minutes then run a table knife (non pointed) around the inside of he tin and turn out onto a wire rack.

    6
    Done

    FOR THE DRIZZLE

    Sift the icing sugar into a bowl, add the warm water and mix. Stir in the marmalade. Spoon the mix over the cake, letting it run down the sides. Leave to set up a little before slicing.

    Ian Cooks

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