I was yearning for a rich cake that I could really sink my teeth into. Very moist, and not all fluffy.
So I settled to try the Paddington Pound Cake again. This time I included brown sugar to up the rich factor. I've come to believe that marmalade is an acquired taste. Not that it's horrible or anything, but that it takes some time to get used to the tangy yet obviously-preserved fruit-in-a-jar-flavour.
- 1/2 cup butter at room temp.
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 1 1/2 cups plain flour
- 1/2 teaspoon salt
- 1/4 teaspoon double-acting baking powder
- 2 eggs, beaten
- 1/2 cup sour cream, room temp.
- 250g marmalade
- In a medium bowl, whisk flour, salt and baking powder together
- In a larger bowl cream butter and sugar together
- Add eggs and mix well
- Alternating, add the flour mixture in 3 additions and the sour cream in 2, beginning and ending with the flour mixture
- Preheat the oven to 180 degrees C and grease a 5x9" loaf pan
- Add 1/2 on the marmalade into the cake mixture and mix well
- Microwave the remaining marmalade in a microwave proof dish until the jam is like a thick soup
- Pour 2 thirds of the cake mixture into the tin and spread evenly
- Pour and spread the heated marmalde before covering with the remaining cake mixture
- Bake in the oven for about 1 hr 15 mins or until a skewer inserted comes out clean
- Store refrigerated in an airtight container