Orange Marmalade Cake
A moist orange marmalade cake with a tangy sweetness, perfect for brunch or tea times, appealing to citrus lovers and those seeking a flavorful dessert.
Ingredients
Instructions
- Heat orange marmalade in a saucepan over low heat until liquified. Cool.
- Add egg, milk, and shortening to the cooled marmalade and mix well.
- Sift together flour, baking powder, and salt in a separate bowl.
- Stir the wet mixture into the dry ingredients until well blended.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist cake, ensure the marmalade is thoroughly cooled before mixing with the egg and other wet ingredients. If you don’t have shortening, you can substitute with an equal amount of unsalted butter or oil. Adjust the flour slightly if needed to achieve the right batter consistency. For added flavor, consider folding in orange zest or nuts. This cake pairs beautifully with our favorite apple kuchen.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a cup of tea or coffee for a perfect afternoon treat. It also goes well with a side of fresh fruit or a light salad, making it a versatile addition to your dessert table.
Storage & Reheating
Store leftover orange marmalade cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in an oven at 300°F (150°C) for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Marmalade Cake contains roughly 739 calories, with 12g protein, 99g carbohydrates, and 33g fat. It is an excellent source of iron (29% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 576mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade orange marmalade for this recipe?
Absolutely! Homemade orange marmalade can add a personal touch and unique flavor to the cake. Just ensure it's similar in consistency to store-bought marmalade for best results.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent, like xanthan gum, for the best texture.
What can I do if the cake is too dry?
If your cake turns out dry, it may have overbaked. To prevent this in the future, check for doneness a few minutes before the recommended baking time. You can also brush the cooled cake with a simple syrup or serve it with a fruit sauce to add moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).