Print
Prep Time
15 Minutes
Cooking Time
40 Minutes
Serves
6-8 People
Ingredients
- 4oz self-raising flour
- 4oz butter
- 4oz caster sugar
- 2 eggs
- 1 tablespoon hot water
- 5 tablespoons Crossogue Preserves 3-Fruit Marmalade
- 4oz icing sugar
Method
Preheat the oven at gas 4 180c (350f), then Grease an 8 inch round cake tin and line with greaseproof paper.
Sift the flour into a large bowl. Add butter, sugar, eggs, hot water and 3 tablespoons of marmalade. Mix well and beat for 3 minutes until well blended.
Turn the cake mixture into your prepared tin and bake for 35 – 40 minutes. Until nice and golden.
Turn out and leave to cool for 1 hour on wire rack.
When it’s cooled, spread the remaining marmalade across the top and serve.
See, we told you it was simple! Now sit back, relax and indulge in a slice (or two).
You may also like
Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...Jenny Flynn’s Humble Christmas Trifle – Faithlegg
Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford CityIrish Seafood Chowder
Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....