Slow Cooker Marmalade Cake
Ahh autumn, crisp leaves in red, brown and gold on their way, cardies at the ready, and a few small signs that summer is slowly fading. It also suddenly seems a lot more acceptable to enjoy a slice of cake of an afternoon (or morning in this case). My slow cooker marmalade cake is a rich madeira cake with marmalade added to the mixture and used as a thick glaze on top, and I can attest that it works really well with a cup of tea for breakfast!
Slow cooker marmalade cake I hear you ask, but why baked in a slow cooker? Well if they taste great and bake while you work or play, why not? Slow cooker baking is a favourite pastime of mine, do have a look in my slow cooker recipe index for loads more ideas, and check out my guide to baking and desserts in a slow cooker.
The cake takes about an hour and a half to bake, won’t burn quickly and if you have kids they can bake along with you. If you are a marmalade lover you have to try it! Much better than marmalade on toast.
Why marmalade? I’m a big fan. If you aren’t from the UK you might not know our devotion to Seville orange marmalade, a preserve made from the juice and peel of Seville oranges. The peel of Seville oranges gives the marmalade a delicious bitter taste which contrasts so well with the sweetness of the orange. It is delicious on toast for breakfast and in baking! In my slow cooker marmalade cake the cake mixture itself is flavoured gently with marmalade and then I’ve poured some warmed marmalade on top to give it a thick glaze. I just love the colour it gives the cake.
The cake is moistened by the marmalade and the method of cooking, it has a great crumb as you can see, and as it is a Madeira cake it is denser than a standard sponge. To bake in the slow cooker, the key to not getting a soggy cake is a clean tea towel/dishcloth under the lid, which catches any drips of condensation. Make sure you tuck up the sides so they don’t hang down over the side of the slow cooker though, to be safe.
Perfect for afternoon tea as well as for breakfast, this is a simple but delicious cake. Go as easy or heavy on the marmalade glaze as you like! I think you can tell I am a big marmalade fan so my glaze is nice and thick.
For more ideas with marmalade (sweet and savoury) or to make your own:
- homemade Seville orange marmalade from Farmersgirl Kitchen
- gin and lime marmalade from Feeding Boys
- simple shredless orange marmalade from Fab Food 4 All
- Smirnoff marmalade collins cocktail from The Hedge Combers
- yuzu ice cream from Kavey Eats
- whisky marmalade cake from Farmersgirl Kitchen
- marmalade Runeberg cakes from Tin and Thyme
- sticky orange marmalade loaf cake from Fuss Free Flavours
- orange and lemon chicken traybake from Foodie Quine
- marmalade marinated chicken from Farmersgirl Kitchen
Slow cooker marmalade cakeA slow cooker cake perfect for breakfast or snacking any time of day. Marmalade lovers will enjoy this!Print Pin RatePrep Time: 5 minutesCook Time: 1 hour 40 minutesTotal Time: 1 hour 45 minutesServings: 8Calories: 407kcal
- 165 g unsalted butter at room temperature
- 165 g golden caster sugar
- 3 medium free-range eggs
- 250 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla bean paste or extract
- 8-10 heaped teaspoons of Seville orange marmalade
- Zest of 2 clementines or 1 orange
For the glaze:
- 3-4 heaped tablespoons of Seville orange marmalade
- Cream the sugar and the butter together until fluffy.
- Add the eggs one by one and mix them in well with a wooden spoon.
- Add the vanilla bean paste or extract.
- Fold in the flour and baking powder.
- Line your slow cooker pot. I use a round 3.5 litre slow cooker to make cakes, and line it with 2 large paper cake cases or loaf cake cases (available in pound shops etc). You could also use baking paper.
- Spoon half of the cake mixture into the lined pot. Add four to five heaped teaspoons of marmalade on top of the cake mixture and marble it in with a knife, then spoon the rest of the cake mixture on top.
- Add four to five more heaped teaspoons of marmalade on top. Use a knife to marble it through the cake mixture.
- Put the lid on the slow cooker with a tea towel tucked under it to catch drips. Make sure you fold up the sides of the tea towel over the lid of the slow cooker, so they don’t hang down over the edges of the crockpot.
- Bake on high for about 1.5-2 hours or until a knife comes out clean from the centre of the cake. The time really varies depending on your slow cooker so keep an eye on it! If the sides start to burn, rotate the bowl within the slow cooker or turn it to low.
- When ready, let it cool a little then use the edge of the cake case to pull the cake out of the pot, and leave it to cool fully on a rack.
- Make the glaze by warming 3-4 tablespoons of marmalade gently in the microwave in a small bowl.
- When the cake is cold, pour the marmalade over it and spread to the edges.
- Serve and enjoy!
Sending this over to CookBlogShare with Eb from Easy Peasy Foodie