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Kedleston Marmalade Cake

We have no idea what, where or whom Kedleston is, but we sure like its cake!! Made with whole wheat flour, this cake has a nutty bite and a crumbly texture. The bitter-sweet flavor of orange marmalade is subtle but you certainly know it’s there. We thank you Kedleston for this dandy little round of marmaladey-goodness that would be perfect with a cup of coffee or Ceylon tea!

Kedleston Marmalade Cake

6 oz. butter, softened (12 tbs.)
2 oz. light or dark brown sugar (¼ cup)
4 tbs. golden syrup
2 eggs
5 oz. orange marmalade (½ cup)
10 oz. self-rising whole wheat flour (2 cups plus 2 tbs.)
2 tsp. baking powder
½ tsp. ground ginger
3-4 tbs. orange juice
confectioner’s sugar for dusting, if you like

Preheat the oven to 350°F. Grease and line the bottom of an 8″ round pan.

Beat together the butter and sugar until light and fluffy. Add the syrup and beat again. Whisk together the eggs and marmalade, then add to the mixture along with the flour, baking powder, and ginger. Stir in the orange juice to give a soft, dropping consistency. Turn into the prepared pan and bake for 40-45 minutes, or until a tester comes out clean. Leave to cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Dust with confectioner’s sugar before serving, if you like.

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