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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