It’s the marmalade season, I like to use up any I have left over from last year. This recipe is so easy, the cake is moist and squidgy. Bake in a cooler oven than normal to make sure it doesn’t dry out, then cool in the tin, its all about keeping the moisture in. Stored it in an airtight tin for a couple of days, it gets even better. Cut into bars and store in a glass jar on the table, great for an after school treat. No appology for the old money weights, most people have ambidextrous scales nowadays. Fashionably quaint and retro?
Marmalade and Cranberry Cake
- 8oz self raising flour
- 0.25tsp bicarbonate soda
- 8oz dried cranberries
- 6oz butter
- 2 eggs beaten
- 1tbsp milk
- 2oz caster sugar
- 2tbsp marmalade
- 1oz crushed sugar cubes
Makes about 15 bars
- Line a 9’x9’ cake tin with bakewell paper.
- Sift flour and bicarbonate soda together.
- Put flour, sugar, butter and marmalade in processor. Process ’til butter is rubbed in.
- Add eggs and milk, process to combine.
- Put in cranberries, pulse so they are stirred in without chopping them.
- Spoon batter into prepared tin, smooth top with the back of a spoon, scatter the top evenly with crushed sugar.
- Bake at 160C for 25-30 mins.
- Leave to cool in tin, then slice into bars, store in an airtight tin or glass jar.