Marmalade Madeira Cake

Created with Nokia Smart Cam

Marmalade Madeira Cake

I love marmalade at this time of year and make my own when I can. I’ve recently had a craving for a really moist marmalade cake but I’ve had to make this three times to get exactly what I wanted! It’s basically a madeira cake recipe with marmalade, orange zest and orange juice added which gives a lovely flavour. This version has chopped dried apricots added which gave me the rather moist and almost sticky cake I wanted.

Marmalade Madeira Cake

Ingredients:-

150g Softened Butter

150g Caster Sugar

3 Eggs

150g Self-Raising Flour

75g Plain Flour

Zest of 1 Orange

1 Tablespoon Orange Juice

2 Tablespoons Orange Marmalade

100g Chopped Dried Apricots

Method:-

Pre heat the oven to 160c. Grease and line a 2lb loaf tin or a 7”/ 18cm round cake tin.

Beat the butter and sugar together until light in colour and soft.

Add the eggs one by one and beat in well.

Fold in the flour carefully.

Fold in all the other ingredients and pour into the prepared tin.

Bake for approximately 1 to 1 ¼ hours until light golden brown in colour, firm to the touch and inserting a clean skewer comes out clean.

Turn the cake out onto a rack to cool.

I used some more orange juice (1 tablespoon) and added 2 tablespoons of icing sugar to make a drizzle for the top of the cake when it had cooled.

Created with Nokia Smart Cam

Marmalade Madeira Cake

I have to admit I couldn’t wait to eat this so started on it straight from the oven drizzled with double cream! However, it is a cake which keeps really well and the flavour improves if you can bear to wait.

Design

 

Advertisements

One thought on “Marmalade Madeira Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s