Tangy and Traditional Orange Marmalade Cake
Serving Size / Yield
- 1 stick butter
- 1 cup sugar
- 3 eggs
- 4 tablespoons orange marmalade
- 3 cups of self-rising flour
- ¼ teaspoon salt
- 1 small cup of grated orange rind
- ½ cup freshly squeezed orange juice
Preheat the oven to 350 degrees. Use a beater to cream the butter and sugar together while adding in one egg at a time to the mixture. Stir the orange marmalade into the mixture and fold in the flour and salt along with the orange juice and rind. Pour the batter into a baking mold and stick it into the oven to bake for 35-40 minutes. Cool completely before frosting and/or serving.
Tip: We like to make two of these cakes and put a thin layer of marmalade between each. It's a simple layer cake!