My Orange Marmalade Cake, which is more of a tea cake than a tea bread … is a wonderful recipe that’s NOT in any of my books. Also perfect for this time of year, and I would have NO problem adding a cup of raw cranberries and some walnuts to it!
M A R M A L A D E C A K E
- 1 ½ sticks butter (¾c.), room temp.
- ¾c. granulated sugar
- zest of one lime
- zest of ½ orange
- 3 lg. eggs, room temp.
- ⅓ c. rough-cut orange marmalade (and another ⅓ c. below, for Glaze)
- 2 TB. fresh-squeezed orange juice
- 1 ½ c. all-purpose flour, fluff with fork before measuring
- 1 ½ tsp. baking powder
- ¾ tsp. salt
Preheat oven to 350 degrees. Butter a 9×5 loaf pan. Cream together butter and sugar with an electric mixer (hand or otherwise), about 
5 min, until light and fluffy, scraping down bowl periodically. Beat in eggs, one at a time. Stir in ⅓ c. marmalade and the orange juice. In another bowl, whisk together dry ingredients. Fold them gently into the batter until just combined. Put batter into loaf pan and bake 50 min. until golden brown ~ knife into center of cake should come out clean. Remove from oven and cool 10 min. Put a wire rack 
on a cookie sheet. Turn cake out of pan and place it on rack right-side- up. While cooling, prepare Glaze:
In small saucepan, heat together until melted: ⅓c. marmalade, 1 Tb. butter, ¼c. powdered sugar. Stir until smooth. Drizzle over cake, allowing Glaze to drizzle down sides. Cool completely before serving.💛
