Seville Orange Cake

A perfect slice of cake to go with a cup of Irish Breakfast Tea.

Hot out of the oven, flipped and spread with warm marmalade.

Once cooled, spoon icing over the top of cake.

This cake is moist and goes great with tea.  Perfect to have on hand if friends stop by.

8 inch round cake pan, greased and lined

3/4 cup butter at room temperature

3/4 cup + 2 Tbs. sugar

3 extra large eggs, beaten

1 1/4 cups self rising flour

1/2 tsp. baking powder

7 Tbs. Seville orange marmalade, gently warmed

2 Tbs. milk

ICING

1 cup confectioners sugar

2 Tbs warm water

Preheat oven 350 degrees

   Beat the butter until creamy.  Add the sugar and beat until light and fluffy. Gradually beat in the eggs, beating well after each addition. Sift the flour and baking powder and gently fold into the mixture. Add half the marmalade and milk and gently fold in.
   Spoon the batter into the prepared pan. Spread to level.  Bake 45-50 minutes or golden and firm to the touch.  Turn out onto a wire rack and immediately brush with the remaining warmed marmalade.
Let cool completely.
     Mix the sugar and warm water, until smooth and lump free. Spoon over the top of cake and let it run down the sides.  Let set about one hour.  Store in an airtight tin, eat within 4 days.

Recipe courtesy of THE BAKING BOOK by Linda Collister