Marmalade Cake
Mrs Janet Keiller
made marmalade for the first time in Dundee in 1797 when her husband bought
a cargo of oranges that were going cheap, after a Spanish ship had been
forced into the harbour in a storm. So it is not surprising that marmalade
features in a number of Scottish recipes.
Here is one for a marmalade
cake.
Ingredients (with US
conversions in brackets):
8 oz self-raising flour (One cup all-purpose flour with baking powder)
2 beaten eggs
3 oz caster sugar (Three rounded tablespoons granulated sugar)
4 oz margarine (4 rounded tablespoons)
1 drop vanilla essence (vanilla extract)
2 tablespoons orange marmalade
1 teaspoon orange rind, finely grated
2 tablespoons milk
Pinch of salt
Method:
Sift the flour and salt into a bowl and rub in the margarine until the
mixture looks like fine breadcrumbs.
Stir in the sugar, half the orange
rind and then add the eggs, marmalade, milk and vanilla. Mix well to achieve
the consistency of thick batter. Grease a 6 inch round cake tin Bake
in the centre of a pre-heated oven at 350°F / 175°C / Gas Mark 4 for around
one hour and twenty minutes until golden brown. If you have one, you can
check with a skewer until it comes out clean. Sprinkle the rest of the
orange rind on top Allow to cool for a few minutes before you turn
out on a wire rack to cool.
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