Iced Marmalade Cake

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz butter
  • 6oz caster sugar
  • 3 eggs
  • 10oz self-raising flour
  • 3 level tablespoons chunky marmalade
  • 2oz chopped mixed peel
  • Grated rind of one orange
  • 5 tablespoons water


    Line and grease a seven-inch round cake tin. Beat butter and sugar together until light and creamy. Beat in the egg yolks, one at a time, then one tablespoon of the flour. Stir in marmalade, peel, orange rind and water. Fold in the remaining flour. Whisk the egg whites until just stiff and fold into the cake mixture. Turn into the prepared tin and bake at 350°F, 180°C, gas mark 4 for one and a quarter hours until risen and firm to the touch. Cool. Icing: Blend icing sugar with sufficient orange juice to give a stiff coating consistency. Pour over cake and allow icing to trickle down sides. Leave to set. Cut slices of crystallised orange in half and use to decorate the top.