Orange marmalade cake

For a delightful afternoon treat, serve this cake with butter for spreading and a pot of tea.

  • 1 hr cooking
  • Serves 10
  • Print


Orange marmalade cake
  • 125 gram butter
  • 2 teaspoon finely grated orange rind
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 2 tablespoon orange marmalade
  • 1/3 cup (55g) dried mixed peel
  • 1/2 cup (45g) desiccated coconut
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (125ml) milk


Orange marmalade cake
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 14cm x 21cm loaf pan; line base and 2 long sides with a strip of baking paper, extending paper 2cm above edge of pan.
  • 2
    Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs. Transfer mixture to large bowl; stir in marmalade and peel, then coconut, flour and milk
  • 3
    Spread mixture into pan; bake about 1 hour. Stand 5 minutes; turn, top-side up, onto wire rack to cool.

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