Sticky Marmalade Cake
NotesIf you plan to use a spring form pan for this, take the precaution of lining the base with a piece of parchment paper that extends a little way up the sides of the pan and put the pan onto a baking sheet before putting it into the oven, as it may leak.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, rich, sweet
Type of Dishcake, dessert
- 1 1/2 sticks unsalted butter
- 1 1/2 cups brown sugar
- 1 cup orange marmalade
- 2 large eggs
- 1/3 cup chopped crystallized ginger
- 1/3 cup chopped dates
- 1 teaspoon ground ginger
- 1 teaspoon ground pumpkin pie spice
- 1 ½ cups self-rising flour
Preheat the oven to 375°F. Grease and line a deep 9-inch cake pan.
Melt 1/2 stick of the butter in a small pan and stir in 1/2 cup of the sugar and 1/2 cup of the marmalade. Heat and stir until syrupy and then pour it into the cake pan.
Beat the remaining butter and sugar together, then beat in the eggs. Chop the ginger and the dates. Mix the spices into the flour and fold into the wet ingredients along with the candied ginger and dates. Fold in the remaining marmalade. Pour the cake mixture into the cake pan and spread it out over the marmalade syrup. Bake for one hour and fifteen minutes, until just set. Allow to sit for 10 minutes before inverting onto a serving dish.
2015 Jane Hughes