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Butter  - 125 gms
Orange rind - 2 tsp (finely grated)
Castor sugar - 110 gms
Eggs - 2
Orange marmalade - 2 tbsp
Dried mixed peel -  55 gms
Desiccated coconut - 5 gms
Self raising flour - 225 gms
Milk - 125 ml


  • Grease 14* 21 cm loaf pan; line base and 2 long sides with a strip of baking paper, extending paper 2 cm above edge of pan.
  • Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions.
  • Stir in marmalade and peel, then coconut, flour and milk, in 2 batches.
  • Spread cake mixture into prepared tin; bake in moderate oven about one hour.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.
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