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Sticky Marmalade Cake

by Sandra Lawson (follow)
Cakes (149)      Marmalade (12)     
This is a great way to use up some marmalade, especially if you’ve been busy making your own with Seville oranges. It also doesn’t contain any eggs, so is suitable for those who are allergic or intolerant to eggs. Preparation takes about 20 minutes and cooking is 1 hour.

Slices of Marmalade Cake


200g self-raising flour
1 tsp mixed spice
100g golden caster sugar
Zest of 1 orange
Zest of ˝ lemon
100g mixed dried fruits
140g butter
5 tbsp marmalade
125m milk
1 tsp white wine vinegar
2tsp icing sugar
1 tbsp Demerara sugar

Dried ingredients


Heat the oven to 160⁰C/140⁰ fan/Gas 3.

Line a 900g/2lb loaf tin with greaseproof paper, or use a preformed loaf tin liner, as I have done.

Sift the flour, mixed spice and caster sugar into a bowl. Add the fruit zests, dried fruit and a pinch of salt.

Gently melt 2 tbsp of the marmalade with the butter in a small saucepan and stir in the milk.

Pour the liquids into the dry ingredients with the white wine vinegar and mix well together.

Pour the mixture into the prepared tin and bake for an hour, or until a skewer comes out clean when inserted into the middle.

Remove from the oven and leave to cool in the tin.

Melted and liquid ingredients

The cake mixture in the prepared tin

The baked cake cooling with the glaze and Demerara sugar

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