Ingredients
185g butter
1 cup caster sugar
3 eggs
¼ cup orange marmalade
2 cups self raising flour
sifted
¼ salt
Rind of 2 oranges
grated
1 cup freshly squeezed orange juice
Equipment
- 1 21x15cm loaf tin
- 1 oven
- 1 cooling rack
Instructions
- Preheat oven to 180°C. Grease and line a 21x15cm loaf tin and set aside.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time and beat each one in thoroughly before adding the next.
- Stir the marmalade through the mixture.
- Add the flour and salt to the mixture, alternating with the juice and grated rind. Stir through to combine thoroughly.
- Pour into the prepared tin and bake in the oven for 30-40 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool for five minutes before turning out onto a cooling rack.
Notes
Tip
Ensure butter and sugar are creamed well for a light and fluffy cake.
Tip
Do not overbake the cake; check with a skewer for doneness.
Variation
Add a thin orange icing for extra flavor.
Variation
Substitute different citrus marmalade for a unique twist.
Storage
Store in an airtight container at room temperature for up to 3 days.
