Marmalade Cake
Yield
8 servingsPrep
20 minCook
90 minReady
125 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
|
|
| ⅓ | cup |
sugar
|
|
| 2 | large |
eggs
large |
|
| 6 | tablespoons |
orange marmalade
|
|
| 2 | cups |
self-rising flour
|
|
| ½ | cup |
raisins white
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
|
|
| 79 | ml |
sugar
|
|
| 2 | large |
eggs
large |
|
| 9E+1 | ml |
orange marmalade
|
|
| 473 | ml |
self-rising flour
|
|
| 118 | ml |
raisins white
|
* |
Directions
Cream margarine until soft and add sugar and beat until light and fluffy.
Add the eggs one at a time, beting well between each addition.
Mix in marmalade, sultanas and flour.
Turn into greased and bottom-lined deep 7 inch cake tin.
Level the surface, and bake at 350℉ (180℃) for 1 to 1½ hours or until a skewer comes out clean.
Cool for 15 minutes and turn out onto rack to cool completely.
