Whisky Orange Marmalade Cake

I've got into the habit of baking something new once month and since we had quite a bit of whisky in the house that had been winking at me to use in a cake, this recipe was born.

Whisky and orange is a bit of a classic combination and I always find using marmalade or jam or fruit in a loaf cake adds that all important moisture and slight change in texture throughout which makes the cake very more-ish. For the icing, I went simple with a slightly runny icing sugar/whisky mix packing even more of that whisky hit. Serve this cake at room temperature with a cup of tea and enjoy...

Whisky Orange Marmalade Cake

For the cake:

120g unsalted butter, allowed to soften 

100g caster sugar 

2 eggs, lightly beaten 

120g plain flour 

1½ tsp baking powder 

3 tbsp orange marmalade 

2 tbsp milk 

3 tbsp whiskey 

For the icing: 

50g icing sugar 

1 tsp water 

1 tsp whisky

Preheat oven to 160°C (fan). Butter a 15cm/6″ loaf tin, and line with baking paper. 

Cream the butter and sugar together until the mixture lightens in colour and becomes fluffy. Mix in the eggs, bit by bit, ensuring they're fully incorporated after each addition. 

Fold in the flour and baking powder. Add the marmalade, milk and whisky and fold until combined. Spoon the mixture into the prepared tin and level with a spatula.  

Bake for about 50 mins until golden brown and firm to the touch, and when a skewer inserted into the cake comes out clean. Allow to cool for 5 minutes in the tin then turn out onto a wire rack. 

To make the icing, sift the icing sugar into a bowl, add the whisky and water and mix. Once the cake has cooled, spoon the mix over the cake, letting it run down the sides.