A traditional tea cake made with marmalade... you'll be so glad you made it. This classic cake uses traditional IXL marmalade too.
Ingredients
180g butter, chopped
3/4 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1/2 cup milk
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
1/3 cup IXL marmalade, warmed
1 teaspoon ground cinnamon
1 tablespoon melted butter
Method
Pre-heat oven to 170°C. Grease and line a 20cm round cake pan with baking paper
Using electric beaters, beat butter, sugar and vanilla essence together until pale. Add eggs, one at a time, beating well to combine and stir in the milk
Sift flour and cinnamon together, add to butter mix, stir to combine. Pour into prepared pan and smooth the surface. Drop spoonful of marmalade onto the batter and swirl with a butter knife
Bake for 45 minutes or until firm to touch and skewer comes out clean
Brush melted butter over the hot cake and sprinkle with cinnamon
