Good Housekeeping UK

Marmalade bundt cake

Name: Marmalade bundt cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 200 g (7oz) unsalted butter, softened, plus extra for greasing; 300 g (11oz) plain flour, plus extra for dusting; 250 g (9oz) caster sugar; zest and juice of 2 oranges; 4 lg eggs, at room temperature; 1 1/2 tsp. baking powder; 1 1/2 tsp. bicarbonate of soda; 100 g (3 1/2oz) sour cream; 425 g (15oz) medium-cut Seville marmalade; 275-325 (10-11 1/2oz) icing sugar, sifted

This is a great way of using marmalade - much tastier than spreading it on toast!

By The GH Kitchen TeamPublished: 22 January 2015

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Cooking Notes: about 45min

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Yields:

10 serving(s)

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Cal/Serv:

639

Ingredients

200 g (7oz) unsalted butter, softened, plus extra for greasing
300 g (11oz) plain flour, plus extra for dusting
250 g (9oz) caster sugar
zest and juice of 2 oranges
4 lg eggs, at room temperature
1 1/2 tsp. baking powder
1 1/2 tsp. bicarbonate of soda
100 g (3 1/2oz) sour cream
425 g (15oz) medium-cut Seville marmalade
275-325 (10-11 1/2oz) icing sugar, sifted

Directions

1. Step 1
  Preheat oven to 180°C (160°C), mark 4. Grease and flour a 25.5cm (10in) bundt tin, getting into all the ridges, and set aside.
2. Step 2
  Beat butter, sugar and orange zest until light and fluffy – about 5min. Gradually add eggs one at a time, beating well after each addition. If the mixture looks as if it might start to curdle, stir in 1tbsp of the flour to bring it together.
3. Step 3
  In a large bowl, sift together flour, baking powder, bicarbonate of soda and 1tsp salt. In a separate bowl, mix together sour cream and 275g (10oz) marmalade.
4. Step 4
  Fold a third of the flour mixture into the butter mixture, followed by half the sour cream mixture. Continue folding in another third of the flour, then the final half of the sour cream mixture followed by the rest of the flour. Spoon into the prepared tin and bake for about 45-50min until a skewer inserted into the centre comes out clean. Cool for 10min in the tin before inverting on to a cooling rack.
5. Step 5
  For the glaze, blitz the remaining 150g (5oz) marmalade in a blender to a smooth paste. In a small pan, heat marmalade paste and the juice of 1 orange and simmer until it is a runny, sticky glaze, about 3-5min. Brush glaze on to the cake while it is still warm.
6. Step 6
  When cake is cool, make the icing by mixing the juice of the other orange with 275g (10oz) icing sugar to make a thick icing, adding more icing sugar if needed, and drizzle over the cake.
  
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Per Serving:

Calories: 639
Fibre: 1 g
Total carbs: 104 g
Sugars: 82 g
Total fat: 21 g
Saturated fat: 12 g
Protein: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time