WHAT’S MOIST, TENDER, AND PERFECTLY-PERFUMED? Marmalade Cake. My version of this tea-time treat tastes exactly like sunshine. And no wonder! It’s infused with marmalade. And orange zest. And orange juice. It’s sinfully-easy to make, too. The only equipment you need is a bowl, a wire whisk, and a loaf pan.
As a testament to this cake’s deliciousness, right after I glazed the thing, I promptly ate one-third of it. Then I delivered a nice fat slice to my taste-tester, Brenda Johnson. Then I wrapped up the final third, and popped it in the freezer. You know, so I could save it for another day.
But two hours later, I retrieved the frozen portion, and…well, I needn’t tell you what happened. All I can say is that I hope your willpower is greater than mine.
Well. I hope you are alone in your kitchen.
Add each of the following to the eggs, whisking as you go:
Transfer the cake to a wire rack, and let it cool for a few minutes.
Serving this cake to an adults-only crowd? Then you might like to substitute the water in the glaze with an orange-flavored liqueur, such as Cointreau.
And please forgive my appallingly-bad glazing job. I have yet to master the art of pouring glaze with one hand, while taking photographs with the other.
Your finished cake will look much prettier than mine.
And here, for your convenience, is a photo-free, copy-and-paste version of the above magic:
Kevin Lee Jacobs/A Garden for the House
Ingredients for one 9×5-inch loaf
3 large, organic eggs
1 cup granulated cane sugar
zest and juice of an orange
1/4 cup orange marmalade
1/2 cup flavorless vegetable oil (such as organic canola oil)
1 3/4 cups self-rising flour
Glaze: 1 cup confectioners’ sugar blended with just enough water to make it pourable
Special Equipment – a 9×5 (or slightly smaller) loaf pan, either buttered and floured, or sprayed with a non-stick “baking” spray
Set the oven rack at the lower-middle position; preheat oven to 350°F
In a large bowl, beat the 3 eggs with a wire whisk. Then, one at a time, whisk in each of the following: the sugar, the orange zest and juice, the marmalade, the oil, and the self-rising flour. Take care not to over-mix — the batter should have a few lumps.
Pour the batter in the prepared loaf pan, bake until puffed and golden — 45-50 minutes. Transfer to a wire rack to cool for a few minutes.
In a medium bowl, whisk together the confectioners’ sugar and just enough water to achieve a thick but pourable glaze. Drizzle the glaze over the loaf.
Serve warm or at room temperature.
You can make this cake weeks in advance. Let it cool to room temperature, then wrap it tightly in plastic, and freeze.
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