Domestic Friday: Marmelade Cake and Wellington's Special Pale Ale

Ah, marmelade cake. It's so good it survives even my accidental screw-ups. Like the slight charring of the edges. Or my dislike of fiddling with parchment paper, so the top and bottom both become a little too brown. Whatever, it all looks fine if you take the time to pose it just so in the afternoon light. Don't worry, I'm usually drinking my tea out of the same mug I've used for the past two days, and the only plate is the shirt that catches my crumbs. But I figured I would make the effort for you guys.

The recipe is Lucy Waverman's, printed years ago in the Globe and Mail. I've reproduced it below, just in case the Globe ever takes it down. Take her advice though, and put the effort into cutting out the parchment paper. You won't have to fluff your cake as much I did.


Ingredients:
Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup room temperature butter
• 1 cup granulated sugar
• 1/4 cup Seville orange marmalade
• 1 teaspoon grated orange rind
• 2 eggs

Glaze:

• 1/2 cup granulated sugar
• 1/4 cup orange juice

1. Preheat oven to 350 F. Place parchment paper on base of an 8-inch round cake pan. Butter sides of pan (I would grease the underside of the parchment paper first too.)
2. Sift flour, baking powder and salt into a large bowl.
3. Add butter, sugar, marmalade, rind and eggs. Beat with an electric mixer until well mixed. Spoon batter into prepared cake pan (it's pretty thick).
4. Bake for 45 to 50 minutes in middle of oven or until a toothpick comes out clean. *Place a layer of parchment paper over top of the cake during the final 15 minutes of baking to keep if from becoming too brown.*
5. Bring sugar and orange juice to boil. Remove from heat. Prick holes in cake (or stab it with a fork!!) and brush with glaze. Cool for 30 minutes, then remove cake from pan and let it cool some more.
It tastes wonderful with tea, but give this cake its due and skip the bags for loose tea leaves.

You could also drink some beer. This blog will not judge you. This week's beer is a shout-out to my hometown of Guelph. Wellington Brewery is Ontario's, and apparently, Canada's oldest indie. Founded in 1985, it is still going strong in the G-spot, as well as wherever its distinctive rubber boot taps can be found. The Special Pale Ale is, surprisingly, mild on the hops. It's good for drinking in quantity, but if you're expecting a West Coast-style IPA, you'll probably want more bitterness. But then nothing will ever make you happy, will it?