Marmalade Butter Cake

A lovely butter cake using marmalade.  The texture is fine, soft, moist and buttery, not too sweet eventhough with marmalade [home-made].  This recipe is for keeps and it should be easy for me to bake this often as I make marmalade [see recipe here] quite often.

This recipe is inspired by Florence's Kamquat Butter Cake.  As I don't have kamquat preserve, I use marmalade instead.

Recipe Source - Do What I Like with slight modification

Ingredients

[loaf pan size - 22 cm x 6.5 cm - 24 pieces]

200 gm cake flour

2 tsp baking powder

100 gm butter

80 gm castor sugar [I used 60 gm]

1/4 tsp salt

3 eggs

100 ml skimmed milk

80 gm marmalade [I used 3 tbsp]

1 tbsp extra marmalade for topping - optional

1. Preheat oven at 170 degrees C.  Sieve flour together with baking powder.
2. Cream butter, sugar and salt until light and fluffy.
3. Add in eggs one at a time, beating well after each addition.
4. Using lowest speed, add in 1/3 of flour and 1/3 of the milk.  Beat to combine.  Repeat until flour and milk is finished.  
5. Lightly stir in the marmalade.
6. Pour batter into a greased loaf pan.
7. Bake for 45 minutes or until cake is cooked through.  After 15 minutes baking, remove cake from oven and quickly top the cake centre with extra marmalade.  Bake for a further 30 minutes until golden brown.
   
   
   
   
   
   

Notes: Visit this site for Its' Nutritional Facts [here]

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal