Marmalade cake
Marmalade cake recipe in the cake category
Recipe ingredients:
- 2 cups mixed dried or candied fruit, such as 3/4 cup chopped dried apricots, 1/4 cup chopped citron and 1 cup dried currants
- 1 cup hot strong tea
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 3 eggs
- 1/4 cup tart marmalade
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/2 cup chopped walnuts
- Marzipan topping:
- 1, 3 1/2 ounces, roll almond paste, marzipan
- Marmalade sauce:
- 1/2 cup orange marmalade
- 1 tablespoon orange juice
Recipe method:
- Butter and flour a 2 quart charlotte mold, 7 inches in diameter and 4 1/2 inches deep.
- Line bottom with buttered and floured wax paper.
- Preheat oven to 250 degrees F.
- In medium bowl, soak fruit in hot tea. Set aside.
- In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often.
- Add eggs, one at a time, beating well after each addition.
- Beat in marmalade.
- Sift together flour, baking powder, ginger, nutmeg and salt.
- gradually add to batter at low speed.
- Stir in walnuts. Mix well.
- Stir in fruit and tea mixture.
- Spread in mold.
- Bake for 2 1/2 hours until firm in center.
- Cool in pan on rack.
- Invert cake onto cake plate. Remove wax paper.
- Marzipan topping:
- Roll out marzipan between sheets of wax paper into a circle the same size as top of cake.
- Remove top sheet of paper.
- Trim edges of marzipan to form an even circle.
- Invert marzipan on top of cake and peel off remaining paper.
- Marmalade sauce:
- In small saucepan, combine marmalade and orange juice.
- Melt over medium heat, stirring often.
- Pour around base of cake.
- To serve, decorate top of cake with fresh orange blossoms and leaves.
- Cut into thin slices to serve.
Tags: marmalade, recipe, cake, recipes, cooking