Sticky Marmalade Tea Loaf – Lavender and Lovage

Immediately’s recipe for Sticky Marmalade Tea Loaf is an previous recipe from one in all my classic Be-Ro cookbooks, from the 1940’s and 1950’s

A Fabulous Classic Recipe from the 1940’s

All of us love marmalade in our home, particularly when it’s selfmade. My favorite marmalade is made with Seville oranges.

We additionally love a good tea loaf too, and I’ve quite a few tea loaves on Lavender & Lovage. There’s nothing as good as a slice of tea loaf with a cuppa, and even higher if it’s buttered.

Immediately’s recipe for Sticky Marmalade Tea Loaf is an previous recipe from one in all my classic Be-Ro cookbooks, from the 1940’s and 1950’s.

The unique recipe known as Marmalade Cake, and is baked in a conventional spherical cake tin, however I actually like this recipe when baked in a loaf tin, so, I’ve referred to as it a Tea Cake.

Serve this buttered, or plain – it’s a very sticky cake so can also be pretty eaten sans buttered, with a cup of tea, and even a pot of tea.

This cake/tea loaf retains VERY nicely within the cake tin, and will get stickier and stays moist days after it’s baked. I’ve by no means frozen it, nevertheless, I believe it is likely to be higher eaten with per week of creating it.

The recipe makes 2lb (900g) a tea loaf, which is able to yield about 12 slices. The unique recipe suggests that you simply use margarine, however I at all times use butter because it provides a greater flavour.

I served this as a part of one in all my weekly Sunday Tea Trays, which all of us stay up for each weekend, and it was very a lot loved.

I hope you get pleasure from this recipe for Sticky Marmalade Tea Loaf as a lot as nicely all do. It’s best to make use of commerical marmalade, and even higher, selfmade marmalade.

Extra Tea Loaf Recipes

Pin me for Later Baking

Culinary Notes

• If you would like a extra pudding-like cake, as I typically do, add 2 to three tablespoons additional marmalade to the cake combine. Serve heat with custard.
• Will be made in a spherical cake tin, in addition to a loaf tin. See above within the methodology.

Unique Be-Ro Recipe

Extra Marmalade Recipes

Sticky Marmalade Tea Loaf Recipe

Sticky Marmalade Tea Loaf

Yield:
12

Prep Time:
20 minutes

Cook dinner Time:
1 hour quarter-hour

Whole Time:
1 hour 35 minutes

All of us love marmalade in our home, particularly when it is selfmade. My favorite marmalade is made with Seville oranges.

We additionally love a good tea loaf too, and I’ve quite a few tea loaves on Lavender & Lovage. There’s nothing as good as a slice of tea loaf with a cuppa, and even higher if it is buttered.

Immediately’s recipe for Sticky Marmalade Tea Loaf is an previous recipe from one in all my classic Be-Ro cookbooks, from the 1940’s and 1950’s.

The unique recipe known as Marmalade Cake, and is baked in a conventional spherical cake tin, however I actually like this recipe when baked in a loaf tin, so, I’ve referred to as it a Tea Cake.

Serve this buttered, or plain – it’s a very sticky cake so can also be pretty eaten sans buttered, with a cup of tea, and even a pot of tea.

This cake/tea loaf retains VERY nicely within the cake tin, and will get stickier and stays moist days after it’s baked. I’ve by no means frozen it, nevertheless, I believe it is likely to be higher eaten with per week of creating it.

The recipe makes 2lb (900g) a tea loaf, which is able to yield about 12 slices. The unique recipe suggests that you simply use margarine, however I at all times use butter because it provides a greater flavour.

I served this as a part of one in all my weekly Sunday Tea Trays, which all of us stay up for each weekend, and it was very a lot loved.

I hope you get pleasure from this recipe for Sticky Marmalade Tea Loaf as a lot as nicely all do. It’s best to make use of commerical marmalade, and even higher, selfmade marmalade.

Components

• 8 ounces Self Elevating flour
• 4 ounces sugar
• 4 ounces butter (or margarine)
• 4 ounces marmalade
• 2 eggs, overwhelmed with 4 tablespoons milk

Directions

1. Beat the sugar and butter collectively, till it is mild and fluffy. Be-Ro suggests to make use of a heat mixing bowl.
2. Add the marmalade.
3. Stir within the flour and the overwhelmed eggs and milk. Alternately a bit of at a time.
4. Combine totally to make a tender, droppable combination.
5. Spoon or pour right into a well-greased or lined 6″ cake tin (3″ deep) OR a 2lb loaf tin for a tea loaf.
6. Bake in a average oven (180C/350F/Fuel mark 4) for about an hour and 1 / 4. Test after one hour.
7. As soon as baked, depart within the tin for 15 to twenty minutes, then gently end up onto a wire rack to chill.
8. Serve sliced, buttered or not buttered.

Notes

If you would like a extra pudding-like cake, as I typically do, add 2 to three tablespoons additional marmalade to the cake combine. Serve heat with custard.

Will be made in a spherical cake tin, in addition to a loaf tin. See above within the methodology.

Unique Be-Ro recipe:

Vitamin Data

Yield 12

Serving Dimension 1

Quantity Per Serving

Energy 198Whole Fats 8gSaturated Fats 5gUnsaturated Fats 3gLdl cholesterol 51mgSodium 80mgCarbohydrates 31gFiber 1gSugar 26gProtein 2g