This week is British Food Fortnight and us Brits really do love our cake. The Bay Tree company make delicious marmalades which we stock in the Farm Shop. This recipe calls for their Orange Marmalade with Whisky. A sweet treat with a cup of tea, you’ll be everyone’s star baker with this fantastic recipe. Find out more about The Bay Tree over on our British Food Fortnight page.
Cooks in: 1 hour
For the cake
120g unsalted butter allowed to soften
100g caster sugar
2 eggs lightly beaten
120g plain flour
1 ½ tsp baking powder
3 tbsp Bay Tree Orange Marmalade with Whisky
2 tbsp milk
1 tbsp whiskey
For the icing
50g icing sugar
1 tsp water
1 tsp whisky
Preheat oven to 160°C (fan). Butter a 15cm/6″ loaf tin, and line with baking paper.
Cream the butter and sugar together until the mixture lightens in colour and becomes fluffy
Mix in the eggs. Fold in the flour and baking powder. Add the marmalade, milk and whisky and fold until combined.
Spoon the mixture into the prepared tin and level with a spatula. Bake for about 50 mins until golden brown and firm to the touch, and when a skewer inserted into the cake comes out clean. Allow to cool for 5 minutes then turn out onto a wire rack.
To make the icing, sift the icing sugar into a bowl, add the whisky and water and mix. Once the cake has cooled, spoon the mix over the cake, letting it run down the sides.