Marmalade Cake Recipe

175 g/6 oz/¾ cup butter or margarine, softened

175 g/6 oz/¾ cup caster (superfine) sugar

3 eggs, separated

300 g/10 oz/2½ cups self-raising (self-rising) flour

45 ml/3 tablespoons thick marmalade

50 g/2 oz chopped mixed (candied) peel

Grated rind of 1 orange

45 ml/3 tablespoons water

For the icing (frosting):

100 g/4 oz icing (confectioners') sugar, sifted

Juice of 1 orange

A few slices of crystallized (candied) orange

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg yolks, then 15 ml/1 tablespoon of the flour. Fold in the marmalade, mixed peel, orange rind and water, then fold in the remaining flour. Whisk the egg whites until stiff, then fold them into the mixture using a metal spoon. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 1¼ hours until well risen and springy to the touch. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to finish cooling.

To make the icing, place the icing sugar in a bowl and make a well in the center. Gradually work in enough orange juice to give a spreading consistency. Spoon over the cake and down the sides and leave to set. Decorate with crystallized orange slices.