Marmalade cake?!
Thank you
Answers: I′d like to make some simple cake with marmalade all hand made, no pre-fabricated elements. Any idea?
Thank you
Marmalade Cake
3/4 c Margarine
1/3 c Sugar
2 lg Eggs
6 tb Orange marmalade
2 c Self rising flour
1/2 c White raisins (Sultanas)
Instructions:
Cream margarine until soft and add sugar and beat until light and fluffy.
Add the eggs one at a time, beting well between each addition. Mix in
marmalade, sultanas and flour.
Turn into greased and bottom-lined deep 7 inch cake tin. Level the
surface, and bake at 350 for 1 - 1 1/2 hours or until a skewer comes out
clean. Cool for 15 minutes and turn out onto rack to cool completely.
Orange Marmalade Cake
1 cake 1 hour 15 min prep
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup butter, melted
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup orange marmalade
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch bundt pan.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
Add dry ingredients to the egg mixture,mix until well blended.
Finally, stir in the walnuts and marmalade.
Pour batter into the prepared Bundt cake pan.
Bake for 45 to 60 minutes, until cake springs back when lightly touched.
Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Hmmm dont know about a cake but cookies are very good-you could use a simple recipy-5eggs 500g Butter 300g Sugar 1 kg flour.Make a mix and then separate it in two halves.In the one you put some coco and you make brown cookies,the other you leave it whie.Then you make different shapes and put some marmalad on the cookies.This is my recipe and everybody love it.Godd luck!
Blueberry MARMalade cake
Ingredients
1 medium orange
1 lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries, crushed
5 cups sugar
1 (6 oz) package liquit fruit pectin
Directions
Peel orange and lemon; finely chop rind, and place in a Dutch oven.
Chop orange and lemon pulp, and set aside.
Add 3/4 cup water and baking soda to rind; bring to a boil.
Reduce heat, and simmer, stirring occasionally, 10 minutes.
Add chopped orange and lemon pulp, blueberries, and sugar, return to a boil.
Reduce heat, and simmer 5 minutes.
Remove from heat and cool 5 minutes.
Add pectin; return to a boil; boil, stirring constantly, 1 minute;
Remove from heat, and skim off foam with a metal spoon.
Pour into hot, sterilized jars, filling to 1/4 inch from top.
Wipe jar rims; cover at once with metal lids, and screw on bands.
Process in boiling water bath for 10 minutes.
Yield: 6 half pints.
There is an author named Jan Karon. She wrote a book series about a place called "Mitford" but she also wrote a cook book. I unfortunately cannot remember the title but it has the most absolutely delicious orange marmalade cake I have ever eaten in my entire life. It's called "Esther's Orange Marmalade Cake". Good Luck!!!
Orange Marmalade Cake
SUBMITTED BY: Denise
"A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake."
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch Bundt cake
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup butter, melted
2/3 cup white sugar
3 eggs
1/3 cup milk
1 tablespoon lemon juice
1/2 cup chopped walnuts
1/2 cup orange marmalade
READ REVIEWS (5)
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Oct. 21, 2003 by ADELIESE Excellent recipe! I have made this cake many times an enjoy it very much. Most of the time I leave out the walnuts. Sometimes I add a little candied orange or lemon peel and a few golden raisins soaked overnight in a little brandy: this is a great variation. Spices may be varied to suit individual tastes. This one is sure to please anyone who loves marmalade. Delicious with teas such as Constant Comment or Russian Caravan.
7 users found this review helpful
Reviewed on Oct. 21, 2003 by JOHNTHEBEAR Delicous cake, but it stuck to my non-stick Nordic Ware bundt pan even after greasing and flouring. Will make it in a removable rim tube pan next time. The recipe should be increased by 50% to make a decent sized cake. I used a confectioners sugar/lemon juice/orange peel glaze, which complemented it nicely.
6 users found this review helpful
Reviewed on Oct. 21, 2003 by KASEY1 This cake is VERY small. It only fills a bundt pan half full. I cooked it 45 minutes and it was dry. It did not have any discernible orange flavor. It tasted just like a spice cake.
5 users found this review helpful
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NUTRITION INFORMATION
Servings Per Recipe: 14
Amount Per Serving
Calories: 239
Total Fat: 12.9g
Cholesterol: 70mg
Sodium: 189mg
Total Carbs: 28.7g
Dietary Fiber: 0.8g
Protein: 3.7g
VIEW DETAILED NUTRITION
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