Serves 2-4 • 2 hours with prep

Pixie Marmalade Cake

Soak up the sunshine with this Pixie "Sunrise" marmalade inspired treat.

INGREDIENTS

1- Pixie Marmalade - 1.5 10oz Jars

2- Unsalted Butter - 3/4 Cup, Room Temperature

3- Granulated Sugar - 2/3 Cup

4- Meyer Lemon - 2 Teaspoons Lemon Zest

5- Pixie Tangerine - 1/2 Teaspoon Tangerine Zest

6- Pixie Tangerine Juice - 2 Tablespoons

7- Eggs - 3 Large

8- All-Purpose Flour - 3/4 Cup

9- Baking Powder - 1/2 Tablespoon

10- Sea Salt, Fine - 1/2 Teaspoon

11- Confectioners Sugar - 2 Tablespoons

INGREDIENTS

Pixie Marmalade

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1.5 10oz Jars

Unsalted Butter

3/4 Cup, Room Temperature

Granulated Sugar

2/3 Cup

Meyer Lemon

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2 Teaspoons Lemon Zest

Pixie Tangerine

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1/2 Teaspoon Tangerine Zest

Pixie Tangerine Juice

2 Tablespoons

Eggs

3 Large

All-Purpose Flour

3/4 Cup

Baking Powder

1/2 Tablespoon

Sea Salt, Fine

1/2 Teaspoon

Confectioners Sugar

2 Tablespoons

STEPS

1

Set the oven for 350F and set your Pixie marmalade aside to sit at room temperature.

2

Prep a 9 by 5 inch loaf pan by greasing it with softened butter.

3

Using an electric mixer, mix together the softened butter, Meyer zest, Pixie zest and sugar until everything fluffs up into an airy mix. It should take about 5 minutes. Add the eggs individually until they’re entirely mixed in. Mix in 1/3 cup of our Pixie “Sunrise” marmalade and the Pixie juice.

4

Using a large mixing bowl, mix together the flour, baking powder and salt. Work all the ingredients until everything is blended as evenly as possible.

5

Add the batter into your greased loaf pan. Place in oven and bake until the cake gets a golden coloring on the surface.

6

Using a toothpick or a thin knife edge, check to see if the cake is done by sticking either in the center of the cake. It should come out clean after a little less than an hour depending on your oven.

7

Remove the pan and let the cake cool. After 15 minutes, you should be able to flip the cake on a serving plate that’s big enough to catch the marmalade glaze.

8

Warm up the last of the marmalade in a small cooking pot over low heat. When the marmalade looks runny and fluid, mix in the rest of your softened butter and confectioners’ sugar. Whisk until smooth.

9

Glaze the top of the cake with your Pixie marmalade mix, letting the excess to run across the sides. Let the cake cool entirely over a couple hours before cutting and serving.

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