Iced Marmalade Cake

Ingredients

  • Topping

Directions

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Steps

1

Cream together the butter and the sugar.

2

Beat in the eggs gradually.

3

Fold in the sieved flour and ginger.

4

Stir in the marmalade and the milk.

5

Remove kneading blade from the bread pan and line the bottom and sides with baking parchment.

6

Place the mixture into the bread pan, being careful to ensure that the mixture is inside the baking parchment.

7

Select the BAKE ONLY mode and enter 45 minutes on the timer.

8

After baking test with a skewer to see if the cake is cooked. If the cake does require extra time, select the bake mode again and enter a further 3 – 5 minutes on the timer. If it is still just slightly sticky this will cook through during the stand period.

9

Take the bread pan out of the bread maker using oven gloves. Leave to stand for 5 – 10 minutes before removing from the bread pan and allowing to cool.

10

Meanwhile, make the icing. Cream the butter in a bowl until pale and fluffy. Mix in the grated peel, leaving some to decorate the top. Gradually stir in the icing sugar and orange juice, blend together to make a soft icing.

11

Spread the icing over the top of the cold cake and sprinkle on the remaining zest to decorate.

Enjoy

Iced Marmalade Cake

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