Marmalade is for people looking for a little more character in their morning jam—something sweet and sticky with a slightly bitter edge. Traditionally, that little twinge of bitter comes from using the rind as well as the pulp and juice of the Seville orange when making the preserve (although marmalade can be made from other citrus fruits as well). Using marmalade in the batter of this pound cake, as well as a glaze, contributes a little of that bitter flavor to the traditional sugary pound cake, giving what can be a classically simple soft, sweet cake more dimension. This cake can be made without a standing mixer, but be sure to use very soft butter if you are going to attempt it.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 10 ounces (2 cups) all-purpose flour
- 10.5 ounces (1.5 cups) sugar
- pinch of salt
- 1 teaspoon baking soda
- 2 sticks (1 cup) butter, softened
- 1 teaspoon vanilla
- 4 eggs
- 1 cup marmalade, divided
Preheat oven to 325°F and grease a 9 by 13-inch baking dish. In the bowl of a standing mixer, combine first six ingredients and mix until combined. Add eggs one at a time and 1/3 cup marmalade and mix until a thick batter is formed.
Pour batter into greased loaf pan, and bake in preheated oven until a toothpick inserted in center of cake comes out clean, about 60 minutes. Cool on wire rack.
Once the cake is cool enough to handle, place remaining 2/3 cup marmalade in a small sauce pan and heat over medium low heat until it begins to liquefy. Place wire rack with cake on it over a baking sheet and drizzle with marmalade. Serve this cake sprinkled with powdered sugar, with an extra dollop of marmalade and a mug of strong black tea.