Kedleston Marmalade Cake
Marmalades started life as a sort of quince (marmelo) jam but, in the 17th century, were made in England with oranges instead. This recipe is originally from Kedleston's 18th century kitchens. The bittersweet flavour adds an interesting bite to this cake which goes very well with Ceylon or Assam tea.
- 175g/6oz butter, softened
- 50g/2oz light or dark soft brown sugar
- 4 tbsp golden syrup
- 2 large free-range eggs
- 250g/5oz orange marmalade
- 275g/10oz self-raising wholemeal flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 3-4 tablespoons orange juice
- Icing sugar, sifted, for dusting
- Preheat the oven to 180'C, 350'F, gase mark 4. Grease and line a 20cm (8in) round cake tin.
- Beat together the butter and sugar until light and fluffy. Add the syrup and beat again.
- Whisk together the eggs and marmalade and add to the mixture with the flour, baking powder and ginger. Stir in the orange juice to give a soft, dropping consistency.
- Turn the batter into the prepared tin and bake for one hour until a skewer inserted in the centre comes out clean.
- Remove from the oven and leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve.
Pssssssst! If you really want to dress this cake up, try making an orange glace icing to drizzle over the top...yummy!
This recipe is from the National Trust 'Cakes Bakes and Biscuits' book which contains over 100 National Trust tea room favorites. We usually have it well stocked in our Kedleston gift shop along with a great range of other recipe and lifestyle books.