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Marmalade Cake
ingredients:
(with US conversions in brackets):
8 oz self-raising flour (One cup all-purpose flour with baking powder)
2 beaten eggs
3 oz caster sugar (Three rounded tablespoons granulated sugar)
4 oz margarine (4 rounded tablespoons)
1 drop vanilla essence (vanilla extract)
2 tablespoons orange marmalade
1 teaspoon orange rind, finely grated
2 tablespoons milk
Pinch of salt
method:

Here is one for a marmalade cake.
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. Mix well to achieve the consistency of thick batter. Grease a 6 inch round cake tin and bake in the centre of a pre-heated oven at 350F/175C/Gas Mark 4 for around one hour and twenty minutes until golden brown. If you have one, you can check with a skewer until it 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.

observations:
Mrs Janet Keiller made marmalade for the first time in Dundee in 1797 when her husband bought a cargo of oranges that were going 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.
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