Recipe: Orange Marmalade Cake Share this: Click to share on Facebook ... sugar, lime zest and orange zest for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time, until incorporated.

Orange marmalade is a grown-up bread spread and an elegant dessert topping. Its sweet and sour tang is balanced with a hint ...

Make sure your butter and eggs are at room temperature before beginning. This ensures even mixing and a better texture in ...

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the bottom with a round of parchment paper cut to fit it. Butter the paper.

Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover.

Bring to the boil over a high heat, reduce the heat and simmer until the marmalade jells when tested. This could take anywhere from 1–2 hours.

Instructions. Combine all ingredients except ice in a cocktail shaker. Shake vigorously for 20 seconds. Add ice to the shaker and shake for another 20 to 30 seconds.

Bring syrup to boil, add cranberries, and bring to boil again. Reduce heat, and simmer gently until cranberries are soft, about 5 minutes. Remove from heat and let cool.

Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) ...