Myrtle Creek Scottish Marmalade Cake

1 cup all-purpose flour
1 tsp. baking powder
3 Tbsp. sugar
Pinch salt
1 drop vanilla extract
4 Tbsp margarine or butter
2 Tbsp Myrtle Creek Orange Marmalade
2 Eggs, beaten
2 Tbsp Milk

Sift the flour and salt into a bowl. Rub in the margarine until the mixture becomes “crumbs”. Stir in the sugar and half the orange rind. Add the eggs, marmalade, milk and vanilla. Mix to a thick batter.

Grease a 6 inch round cake tin and add the mixture.

Bake in a pre-heated oven at 350 degrees for 1 hour and 20 minutes until golden brown. Check with a toothpick to make sure it’s done (it comes out clean).

Sprinkle remaining orange rind on top and allow to settle for a few minutes before cooling on a wire rack.

Orange Syrup:
Stir together 1 cup of orange juice, (fresh squeezed is best) and ¼ cup sugar until sugar dissolves. Drizzle over top of the cake slices, sprinkle a little powdered sugar on that. Wow!