By Tessa Kiros
Use home-made or bought orange marmalade here. You can have this lovely cake for afternoon tea or you might like to serve it after a meal with a little whipped cream on the side.
Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin or, if you prefer, a bundt tin.
Using electric beaters, cream the butter and sugar together in a mixing bowl. Add the eggs one by one, beating well after each. Add the vanilla,