Recipe: Marmalade cake �€“ made in Kent

Marmalade cake

By Karen Thomas, The Enchanted Bakery, 26 Barden Road, Tonbridge TN9 1XT 01732 773313 or


6oz butter

6oz soft brown sugar

3 large free-range eggs

8 oz self-raising flour

2 tbsps of marmalade

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1 Earl Grey tea bag (soak tea bag in 4 fluid oz of boiling water with 3oz of sultanas)


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