Reet Yorkshire Sticky Marmalade Cake

What is better than a home made marmalade cake on a winters afternoon? 

Not only is it easy to make, it tastes delicious.   Use Reet Yorkshire Orange and Whisky Marmalade.


  • 175g unsalted butter or margarine
  • 175g caster sugar
  • 3 large eggs, beaten
  • 175g self-raising flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 3 tbsp Reet Yorkshire Orange & Whisky Marmalade 
  • 2 tbsp full fat or semi-skimmed milk
  • 3 tbsp Reet Yorkshire Orange & Whisky Marmalade
  • 100g icing sugar
  1. Preheat oven to 180C, fan 160C, gas 4
  2. Grease a 20cm round deep cake tin and line the base with baking paper
  3. In a large mixing bowl, beat together the butter and sugar until light and fluffy
  4. Gradually add the eggs a little at a time, add 1 tablespoon of the flour with the last of the egg
  5. Sift the flour, pinch of salt and baking powder in the bowl and then gently fold into the mixture
  6. When combined stir in the marmalade and milk
  7. Spoon the mixture into the cake tin and spread out evenly
  8. Bake for 50-55 minutes or until golden brown and firm to touch
  9. Remove from oven and allow to cool for 5 mins.  Remove from the tin and turn out onto a wire rack
  10. Warm the marmalade and brush it over the top of the cake. Leave to cool completely
  11. Sift the icing sugar into a bowl and add 2 tablespoons of warm water and mix to a smooth icing
  12. Spoon the icing over the cake and let it run down the sides
  13. Store in an airtight container and eat within 5 days (if not devoured before)

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