- Yield: 1 (9 × 5 × 3-Inch) Loaf
- 2¾ cups sifted all-purpose flour
- 2½ teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup orange marmalade
- 2 tablespoons unsalted butter, slightly softened
- 1 large egg
- 3⁄4 cup fresh orange juice
- 3⁄4 cup finely chopped pecans, black walnuts, or English walnuts
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup sugar
How to Make It
- Preheat oven to 325°F. Line 9 × 5 × 3-inch pan with baking parchment or aluminum foil leaving an overhang on both sides, then spritz with nonstick oil-and-our baking spray. Set pan aside.
- Whisk flour with baking powder, baking soda, and salt in medium size mixing bowl and set aside.
- Beat marmalade and butter at high electric mixer speed about 1 minute to combine. Scrape sides of bowl, add egg, and beat 2 minutes until light.
- At low mixer speed, add combined dry ingredients alternately with orange juice, beginning and ending with dry and mixing after each addition only enough to combine. By hand, fold in nuts. Scoop batter into pan, spreading to corners.
- Slide pan onto middle oven shelf and bake 1 to 11⁄2 hours until nicely browned, loaf begins to pull from sides of pan, and cake tester inserted in middle comes out clean.
- Transfer loaf to wire rack, placing right side up. For Glaze
- Combine lemon juice and sugar in small nonreactive saucepan, set over moderate heat, and cook, stirring constantly, about 1 minute until sugar dissolves. Pierce cake 10 to 12 times with toothpick, spoon hot glaze slowly over cake, letting it soak in and dribble down sides. Let stand 15 minutes in upright pan on wire rack.
- Grasping edges of parchment, gently lift cake from pan to wire rack and cool to room temperature before removing parchment.
- To serve, cut tea cake into slices about 3⁄8 inch thick using your sharpest serrated knife and a gentle see-saw motion. Note: Some Southern hostesses halve or quarter each slice easier to eat while balancing a cup of tea or coffee.