(Not a recipe I have made recently, but its still a great morning tea standbye!)
Marmalade Drizzle Cake

175g (6oz) butter at room temperature
175g (6oz) golden caster sugar
1 large orange
3 large eggs
75g (3oz) orange marmalade
175g (6oz) self-raising flour

Drizzle
110g (4oz) icing sugar
A few teaspoons of orange juice

You will also need:
A loaf tin measuring about 25x11x7cms (10x41/2x3in), greased with the bottom and sides lined with parchment paper

Preheat the oven to 180degreesC, gas mark 4.
Beat the butter and sugar in a large bowl until light and fluffy (this will KILL your arm!)
Finely grate the zest of the orange.
Beat the eggs lightly in a bowl with a fork.
Add the egg a little at a time to the large bowl of sugar and butter, beating thoroughly as you go (this will destroy what little strength you have left in your arms!)
Then beat in the marmalade and orange zest.
Fold the flour in slowly, firmly but carefully until there is no sign of the flour.
Lastly stir in the juice of half the orange.
Spoon the mixture into the loaf tin and lightly smooth the top.
Bake for 40 minutes (checking after 35 mins using a metal skewer, poke the loaf and if it comes out sticky, give it a bit longer)
Leave the loaf to cool in the tin, it will sink a bit, don’t panic! Then remove and cool on a wire rack. Sieve the icing sugar and mix it with as much of the remaining orange juice as it takes to ensure a smooth, slightly runny consistency (about two tablespoons) and then drizzle the icing all over the cake, making nice swirly shapes.