Prep 30 mins
Cook 1 hr 20 mins
Mrs. Janet Keiller made marmalade for the first time in Dundee in 1797 when her husband bought a cargo of oranges that were being sold cheap, after a Spanish ship had been forced into the harbour in a storm. So it is not surprising that marmalade features in a number of Scottish recipes.
- 8 ounces self-rising flour (or all-purpose flour with baking powder)
- 2 beaten eggs
- 3 tablespoons caster sugar
- 4 ounces margarine
- 1 drop vanilla extract
- 2 tablespoons orange marmalade
- 1 teaspoon orange rind, finely grated
- 2 tablespoons milk
- 1 pinch salt
- Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine breadcrumbs.
- Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and vanilla extract.
- Mix well to achieve the consistency of thick batter.
- Grease a 6 round cake pan and bake in the centre of a pre-heated oven at 350F for about one hour and twenty minutes until golden brown and an inserted wooden toothpick comes out clean.
- Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before you turn out on a wire rack to cool completely.
Instead of making this as a cake, I baked these as 6 muffins in my oven. Once I had made the batter, I refrigerated it for 2 1/2 hours before baking. I pre-heated my oven to 180C and baked these muffins at the same temperature for 33 minutes. I got 6 beautiful orange muffins that rose beautifully and look terrific! I did use low-fat milk and 1 tsp. of vanilla essence. I garnished these with the orange rind to read "ILOVEU", haha! I really do love my Uncle Miller so this was a really cute idea,whatsay dear Uncle?!