Marmalade cake
By Karen Thomas, The Enchanted Bakery, 26 Barden Road, Tonbridge TN9 1XT 01732 773313 or enquiries@enchantedbakery.co.uk
INGREDIENTS
6oz butter
6oz soft brown sugar
3 large free-range eggs
8 oz self-raising flour
2 tbsps of marmalade
1 Earl Grey tea bag (soak tea bag in 4 fluid oz of boiling water with 3oz of sultanas)
METHOD
Cream together the butter and sugar and gradually beat in the eggs
Sieve the flour and fold into mixture with the marmalade
Drain the sultanas, making sure to discard the tea bag, and add to mixture.
Put into greased and lined 1lb loaf tin
Bake at 180˚C for about 45 mins
The cake is cooked when it springs back when touched
Turn out of the tin and dust with icing sugar when cool
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