Marmalade Tea Cake – a fragrant and fine textured cake perfect with a cup of tea. The marmalade gives it a lovely flavor and keeps it moist.
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, we had a variety of imported ones to choose from. When it came to marmalade, Mom only bought one type and that is – Chivers Olde 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. It is also great in cooking. It combines especially well with pork and this Lavender Spiced Pork Chops and Sweet Potatoes with Marmalade Glaze is a dish that is definitely worth trying.
My Recent Visit to England
Many of you who are fans on my Facebook page know that I recently visited England. During a visit to a National Trust manor, I bought this English Traditional Recipes cookbook at the gift shop. It is a delightful cookbook with many wonderful recipes I would love to try in the days ahead. The first recipe though 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.
Similar Products Used in Making This Marmalade Tea Cake
This post contains affiliate links. Please read my disclosure policy here.
Marmalade Tea Cake
- 2 cups all-purpose flour (300g)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 stick butter (softened) (4 oz/113g)
- 2 tbsp brown sugar
- 1 large egg
- ½ cup chunky marmalade (140g)
- 1 cup milk (240ml)
- 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.