This is a cake made from a recipe handed down by my grandmother. Scribbled on a piece of paper, I’ve had it for years and don’t know where it came from originally. My grandmother was well-known for her delicious cakes and I remember her often making them for her W.I. She had joined the W.I. as a young woman during World War 2, making cakes and pies, jams and other preserves to help the war effort. She had then continued to bake regularly and this recipe particularly reminds me of her. Although she passed away a few years ago, I still have a healthy rhubarb plant in my garden which was a part of hers – dug up, divided and shared when it had spread too much for her garden. I love that the cake has a big dollop of orange marmalade in it too as her marmalades were the best tasting ever! I’ve attempted to make my own and it’s fine for the cake but not a patch on hers. 🙂
150g Golden Caster Sugar
50g Demerara Sugar
150g Butter, softened
3 Eggs, beaten
250g Self-Raising Flour
1 Teaspoon Baking Powder
Zest 1 Orange
2 Tablespoons Orange Juice
1 Tablespoon Orange Marmalade
Turn the oven to 180c / Gas 4
Grease and line an 8” round cake tin.
Chop the rhubarb and place it in a bowl, covered with the 50g demara sugar for half an hour.
Cream the butter and sugar together then add the beaten eggs, slowly.
Sieve the flour and stir in the baking powder then fold this into the egg/sugar/butter mixture.
Finally, stir in the orange zest and juice and marmalade.
Pour the mix into the tin and cook for about 40-45 minutes or until well risen, firm to touch and a skewer comes out clean.
Leave to cool in the tin then when turned out onto a plate dust with icing sugar. Alternatively this cake is also delicious served warm with cream or yoghurt.
Rhubarb is actually a vegetable although we often use it as a fruit in cakes and puddings. It is a good source of fibre and Vitamin C. Oranges are also a good source of fibre and Vitamin C, are helpful with the digestive process and stabilise blood cholesterol.