The following recipe is based on a 8″ Round Cake Tin…..we use our own marmalade, made from Organically grown orange trees, our own Almonds and our own free-range eggs. It just makes it that little more special. These days it often has a range of vine fruits and cherries in, however we have stuck to the original style recipe as created by the Keiller family, who were owners of a successful Marmalade factory in Scotland many years ago.
- 500g Sultanas
- 80ml Whiskey
- 250g Sugar (soft brown)
- Grated rind of 2 oranges
- 5 eggs
- 275g plain, all-purpose flour
- 125g ground almonds
- 2 tbsp orange marmalade
- Whole almonds for decoration
First pre-heat your oven to about 130ºC and, in an oven-proof dish, add the Whiskey to the Sultanas and stir through.
Cover with tin foil and warm through for about 30 minutes.
Remove from oven – please note that they take about another 30 minutes to cool before you can add them to the batter mixture.
Increase oven heat to 170ºC
Whilst Sultanas are cooling, cream together sugar, butter and grated Orange Peel
Add Eggs a bit at a time, beating thoroughly and add a small handful of your pre-weighed flour with each addition (this stops the mixture from curdling).
Fold in the rest of the flour and ground almonds
Fold in Sultanas and Marmalade
Put into a lined cake tin, smooth the top of the mixture and then create a pattern on the top by placing the whole Almonds on it.
Bake at 170ºC for one and a half hours. Test it is cooked by inserting a wooden skewer in the centre to the bottom of the tin, and if it comes out clean it is done. If not, add another 5 minutes to the cooking time and test again.
You can cover the top of the cake with baking parchment or tin foil after about an hour to stop the top from becoming too brown.