Essentially a pound cake variation with major organginess, this is a great treat for breakfast, dessert, or afternoon tea. My version used a very rich orange marmalade that gave lots of flavor and made a substantial glaze. The cake kept for more than a week—seemed to get better as it aged. It really took me back to 4 o’clock tea with Grandma.
Source: Melissa Clark, one of my favs. Here’s a link to her video.
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