Marmalade Tea Cake
Marmalade is my all-time favorite jam. I have always enjoyed it even as a kid. Though we did not make jams or fruit preserves at home because it was not the culture to do so in Malaysia, we had a variety of imported ones to choose from. When it came to marmalade, there was only one type that Mom bought – Chivers English Marmalade. IMHO, it is the best marmalade out there. I especially love the thick cut version which has a slight bitter after taste.
Marmalade is not only delicious on toast. I use it for cooking as well. It combines wonderfully with pork and this Lavender Spiced Pork Chops and Sweet Potatoes with Marmalade Glaze is a dish worth trying.
Those of you who are fans on Facebook know that I recently visited England. While visiting a National Trust manor out there I bought this English Traditional Recipes cookbook at the gift store. It is a delightful cookbook with many wonderful recipes I hope to try in the days ahead. Of course the first recipe that caught my eye was this lovely Marmalade Tea Cake. It is a very fragrant and fine textured cake perfect with a cup of tea.
- 2 cups (300g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 stick (8 tbsp/113g) butter, softened
- 2 tbsp brown sugar
- 1 large egg
- ½ cup (140g) chunky marmalade
- 1 cup (240ml) milk
- 2 tbsp powdered sugar
- Orange rind to decorate
Grease and flour a 9 x 5 inch loaf pan. Preheat oven at 350?F (180°C).
In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in egg. Add flour mixture, marmalade, and milk. Beat on low speed until just combined.
Pour batter into prepared pan. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool on wire rack for 10 minutes. Remove from pan and allow cake to cool completely.
Mix powdered sugar with 1 tablespoon cool water in a small bowl. Drizzle over the top of the cake.
Sprinkle orange rind decoratively on the top.
Let’s put the kettle on, it is time for tea!