This is for all of us who have a part jar or two of marmalade sitting in the cupboard or fridge. It’s quick, it’s tasty, it’s light and perfect to go with a cup of tea with it’s sharp and tangy flavour. You can ring the changes by using all types of marmalade and coarse or thin peel.
The addition of ground coriander may sound strange, but trust me it does add to the flavour.
Fruity Marmalade Cake
- 170 g soft brown sugar
- 170 g butter at room temperature
- 3 large eggs
- 250 g self raising flour
- 1 tsp ground coriander
- 340 g mixed dried fruit
- 75 g glace cherries
- 150 g orange marmalade thick or thin cut according to personal taste or what you’ve got!
- 1 tablespoon milk
- 1-2 tbsp Demerara sugar
- Line 3 small loaf tins or a 20cm round cake tin with baking parchment.
- Preheat the oven to 170 C / Gas mark 3.
- In a bowl, beat together the sugar and butter until pale and fluffy.
- Beat the eggs together and slowly add to the butter mixture and mix until creamy.
- Sift and fold in the flour and ground coriander then add the marmalade, dried fruit and cherries. Mix well and gently add the milk. Transfer the mixture to the prepared cake tin and smooth the top. Sprinkle over the Demerara sugar.
- Bake in the preheated oven for 25-30 minutes for the small tins or 1 hour approximately for the round cake tin, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow to cool in the tin.
- Once cooled, remove from the tin and remove and discard the baking parchment. Slice and enjoy.
Try 150g diced apricots and 150g chopped walnuts