| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Scottish |
Scottish, Dessert, Cakes |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Margarine |
| 1/3 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 6 |
tb |
Orange marmalade |
| 2 |
c |
Self rising flour |
| 1/2 |
c |
White raisins (Sultanas) |
INSTRUCTIONS
S.J. CRAWSHAW
Cream margarine until soft and add sugar and beat until light and fluffy.
Add the eggs one at a time, beting well between each addition. Mix in
marmalade, sultanas and flour.
Turn into greased and bottom-lined deep 7 inch cake tin. Level the
surface, and bake at 350 for 1 - 1 1/2 hours or until a skewer comes out
clean. Cool for 15 minutes and turn out onto rack to cool completely.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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