From "The English Kitchen" Blog - I love this site and read it often. Marie has some great recipes and they always work!! Every Post is a delight - you should check it out!! Click HERE to go there.
The recipe - with my little changes... Makes one 9 inch single layer cake.
3/4 C Butter - soft
3/4 C White Sugar
1 1/2 C AP Flour
1 1/2 C AP Flour
3 Large Eggs - room temp
1/2 tsp Baking Powder
1/8 tsp Salt
3 Heaping TBS chunky Seville Marmalade
2 TBS Milk/cream (I used 1/2 & 1/2)
A couple of good scrapes of a Nutmeg
To Finish -
4 TBS Chunky Seville Orange Marmalade
1 C Icing Sugar
2 to 4 TBS Warm Water
Preheat the oven to 350 degrees. Butter a 9 inch round cake pan and line with buttered parchment paper. Set Aside.
Cream the soft butter until nice and creamy and pale yellow. Beat the white sugar in slowly - and continue to beat until nice and fluffy.
Beat the eggs in one at a time - beating well after each addition. Add 1 TBS of the flour with the last egg. Sift the remaining flour, salt, Baking powder and nutmeg into the bowl and fold into the mixture. When thoroughly combined, stir in the marmalade and milk/cream.
Spoon the batter into the prepared pan and spread out evenly. Bake for 50 to 55 minutes, or until golden brown and firm to the touch. Take the done cake out of the oven and run a knife around the edge of the pan to loosen and then carefully turn the cake out onto a wire rack. Flip right side up. Gently warm the remaining marmalade to finish and brush it all over the top of the warm cake. Allow the cake to cool completely before proceeding.
Sift the icing sugar into a bowl. Add enough of the warm water to get to the consistency you would like and it is smooth - pour over the cooled cake and let run down the sides. Leave this to set before cutting into wedges to serve.
Store in an airtight container fro up to 5 days.
This cake has a great Orange flavour that is not too overpowering and went great with a cup of coffee!! Thanks so much Maire!!!!