Sticky Marmalade Cake – a delicious recipe with butter, brown sugar, orange marmalade, eggs, ginger, dates. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375F.
2
Grease and line a deep 9-inch cake pan.
3
Melt 1/2 stick of the butter in a small pan and stir in 1/2 cup of the sugar and 1/2 cup of the marmalade.
4
Heat and stir until syrupy and then pour it into the cake pan.
5
Beat the remaining butter and sugar together, then beat in the eggs.
6
Chop the ginger and the dates.
7
Mix the spices into the flour and fold into the wet ingredients along with the candied ginger and dates.
8
Fold in the remaining marmalade.
9
Pour the cake mixture into the cake pan and spread it out over the marmalade syrup.
10
Bake for one hour and fifteen minutes, until just set.
11
Allow to sit for 10 minutes before inverting onto a serving dish.
898
kcal
Calories
40
g
Fat
127
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, 1 1/2 cups brown sugar, 1 cup orange marmalade, 2 large eggs, and more.
Yes, Sticky Marmalade Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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