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
150g Softened Butter
150g Caster Sugar
150g Self-Raising Flour
75g Plain Flour
Zest of 1 Orange
1 Tablespoon Orange Juice
2 Tablespoons Orange Marmalade
100g Chopped Dried Apricots
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.
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.