Recipe: Marmalade Cake

Wednesday, 2 July 2014

I'm such a sucker for packaging, you all know that. This shallowness also stretches to presentation and all things fickle. For me it's important to something to look nice as well as tasting nice, and as a result I tend to opt for fancy-pants cakes over plain looking ones. We're not talking garish here, hell, I have taste; but I'd rather have something layered with beautiful icing over a plain loaf cake.

Of course when it comes to matters of practicality I'm willing to be more lenient. I spend the majority of my summer in fields, and cake is often hard to come by. Just before heading off to Glastonbury, Olivia and I whipped up a batch of cakes. The criteria? To be able to endure being bashed up in a bag full of festival crap and last for 7+ days whilst still being delicious. Not as easy as one might think.

We spent too much a bit of time rifling through baking books in search of something wholesome and tasty, and eventually settled on Marmalade Cake from Cakes- Regional & Traditional (we also made Apple Cake and Honey Cakes too, but that's a different story). I'm not sure if I've talked about this book before. It was a present, quite a few years ago...and it sat on the shelf for a long while before I even looked at it. It's not particularly pretty or noteworthy, except for the fact that it's chock-a-block full of hundreds of recipes from all parts of the UK. On closer inspection Cakes is pretty impressive. It leans more to the sort of cakes that grandmothers make (the ones that always make you feel better and somehow can never quite be replicated) but if that's what you're after then it's definitely worth a buy!

We chose Marmalade Cake, as the marmalade keeps the rest of the cake nice and moist. Also, because marmalade is delicious. Oh, and the cake only has 6 ingredients. It's a win all round really. 

115g Butter
115g Soft Brown Sugar
115g Marmalade (cheap is fine, as long as it's got shreds!)
225g Self Raising Flour
2 Large Eggs
115g Sultanas

Preheat the oven to GM3/150. Cream the butter and sugar together until light and fluffy. 

Add all other ingredients, and stir through with a wooden spoon until well mixed. 

Spoon into a greased average sized loaf tin. I like to put a strip of greaseproof paper across the centre of the tin, to use as leverage when getting the cake out! 

Bake for 90 minutes or so (check after about 70 minutes though, just to be safe) until the cake is golden brown and a skewer inserted comes out clean. 

Allow to cool for 30 minutes (or as long as you can be patient for) before turning out onto a wire tray and leaving to cool completely (or not). 

Eat and enjoy! 

1 comment:

  1. This looks tasty, definitely want to give it a go :)