Scottish Marmalade Cake
A moist and flavorful Scottish Marmalade Cake featuring oranges and raisins, perfect for teatime or special occasions, blending citrus sweetness with a tender crumb.
Ingredients
Instructions
- Cream butter until soft and add sugar.
- Beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in marmalade, raisins, and flour.
- Pour into a greased and bottom-lined deep 7-inch cake pan.
- Level the surface.
- Bake at 350 degrees Fahrenheit for 1 to 1-1/2 hours or until a toothpick comes out clean.
- Cool for 15 minutes and turn out onto a rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure that the butter is at room temperature before creaming it with the sugar. If you don’t have self-rising flour, you can substitute it with all-purpose flour plus 1 1/2 teaspoons of baking powder. Adding a pinch of salt can enhance the flavor as well. You can also experiment with different types of marmalade for unique flavors.
Serving Suggestions
Serve the Scottish Marmalade Cake as a delightful afternoon treat with a cup of tea or coffee. It pairs beautifully with Creole Cake for a varied dessert platter. You can also dust the top with powdered sugar or serve with a dollop of whipped cream for added richness. A side of fresh fruit complements the sweetness well.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Scottish Marmalade Cake contains roughly 465 calories, with 8g protein, 72g carbohydrates, and 17g fat. It is a good source of protein (16% of the Daily Value), iron (14% of the Daily Value), and dietary fiber (10% 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 a different type of fruit spread instead of marmalade?
Yes, you can substitute the orange marmalade with other fruit spreads like apricot or raspberry preserves. Just keep in mind that this may alter the flavor profile of the cake, but it can still be delicious and offer a unique twist.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there’s wet batter on the toothpick, continue baking for a few more minutes and check again.
Can I freeze the cake for later?
Absolutely! You can freeze the cake once it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
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).