- Making time 25 minutes
- Preparation time 40 minutes
- 125 g butter
- 200 g golden syrup
- 100 g caster sugar
- 2 2 tablespoons chunky marmalade
- 2 tablespoons chopped candied peel
- 250 g self-rising flour
- Two teaspoons ground mixed spice
- 1 teaspoon ground ginger
- half teaspoon of bicarbonate of soda
- 150 ml of milk
- 2 eggs, beaten
- For the topping
- 2 oranges, sliced
- 50 g caster sugar
- 200 ml of water
- 2 tablespoons marmalade
Every human has four endowments – self-awareness, conscience, independent, will and creative imagination; these give us the ultimate human freedom… the power to choose, to respond, to change.
– Stephen Covey
- Put the butter, golden syrup, sugar and marmalade in a saucepan and heat gently until melted.
- Remove from the heat and stir in the chopped peel, and the dried ingredients. Add the milk and beaten eggs and mix until smooth, pour into 20 cm deep square cake tin, greased and base-lined with oiled greaseproof paper. Bake in a preheated oven, 1800C, set timer for 40 minutes until well risen and a skewer inserted into the centre comes out clean.
- Meanwhile, put the sliced oranges into a saucepan with sugar and water, cover and simmer for 25 minutes until tender, remove the lid and cook for 5 minutes more, until the liquid has been reduced to about two tablespoons, add the marmalade and heat until melted.
- Leave the cake to cool in the tin to cool for 10 minutes then loosen the edges turn out on to a wire rack and peel off the lining paper, turn the cake the right way up and spoon over the oranges and sauce, store in an airtight tin for up to 3 days.