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marmalade loaf cake

28 February 2020 by Dominic Franks

marmalade cake

Just a quick one for this Friday morning.  An old-fashioned loaf-cake. I love this marmalade loaf cake.  It’s a very simple recipe but works perfectly every time.  It’s actually my grandma Jennie’s recipe which was handed down to me from mum.  The original would have used margarine because that was the wonder-ingredient that everyone used back then but I’ve used butter instead.  I’ve tried it with margarine (my mum still makes it that way) and I do have to admit that it’s incredibly light, so for this recipe I’ve gone for the ‘egg-white method’ where I separate the yolks and whites and whip the whites to soft peaks before folding them into the cake mix.  It works really well and adds a very light texture to the cake.

marmalade cake

  • 200g butter – very soft
  • 100g caster sugar
  • 200g self-raising flour
  • 3 large egg yolks
  • 2 tablespoons marmalade (any kind will work but for this one I used a fine cut breakfast marmalade from Cartwright & Butler)
  • 3 large egg whites

pre-heat your oven to 160C and grease and line a 1lb loaf tin

beat the butter and sugar together until pale and fluffy – this takes about 5 mins in a stand-mixer with a paddle blade but can be done with a hand-held whisk or even the old-fashioned wooden spoon, you may need a gym visit prior to this though!

add the flour the egg yolks and the marmalade and this time, slowly beat into the batter until fully combined

in a separate bowl, beat the egg whites to the soft peak stage and then gently fold them into the batter until fully combined

pour into your loaf tin and bake for roughly 45 mins.  Due to the high sugar content of the marmalade the cake can burn pretty quick which is why the oven temp should be lower than normal

once it’s bake and feels firm to touch take it out of the oven and let it cool in the tin on a wire rack.

marmalade cake

eat and of course, enjoy!

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Filed Under: Cakes Tagged With: baking, cake, grandma's recipe, marmalade, marmalade cake

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Comments

  1. Sarah says

    29 February 2020 at 9:28 am

    If I want to use margarine instead of butter I can use the same amount as butter and not separate the eggs?

    • Dominic Franks says

      29 February 2020 at 11:09 am

      yes, same amount of margarine and you don’t have to separate the eggs, although you can if you want

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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