Marmalade Cake

1 hour 15 minutes

Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is from Delia's Cakes.

I have fond memories of my friend Molly Owen, who gave me this recipe.

On paper it may sound a bit unlikely, but just you wait.

The Delia Online Cookery School: You can watch how to make this recipe in our video on this page.

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My marmalade cake is crumbly!

Asked by: Doodles2

Hi. Why does my marmalade loaf cake crumble instead of slicing? I’ve made it 3 or 4 times now and have always had the same problem.

Answered by Lindsey: Hello, I may be that you are not aware that Delia uses an old-fashioned tablespoon which is the equivalent to 2 dessert spoons or 20ml. So it may be that you need more marmalade. It cuts better after 24 hours in an airtight cake tin. Kind regards Lindsey

Method

First, in a large mixing bowl combine the flour, baking powder and sugar, then rub the butter into the dry ingredients until the mixture is coarsely crumbled.

Add the grated lemon and orange rinds, the mixed spice and dried fruit. Stir all these together and add the milk a little at a time, followed by the vinegar. Stir until all the ingredients are evenly distributed, then stir in the marmalade – and you should have a good dropping consistency (so that if you tap a spoonful of the mixture on the side of the bowl, it drops off easily – you can adjust this with a touch more milk if necessary). Why not make your own Seville Orange Marmalade? You can watch how to make it in our Online Cookery School Video on this page.

Now spread the mixture evenly in the prepared tin using the back of a tablespoon, and sprinkle the top with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for 1¼ hours or until the cake feels firm in the centre. (After the cake has had 50 minutes, cover loosely with a piece of foil to prevent the sugar burning.)

Leave to cool in the tin for 10 minutes before turning out onto a wire cooling rack.

Store in its liner in an airtight tin – it does improve with keeping.