• 125 g softened butter
  • ½ cup caster sugar
  • ¼ cup Rose’s Lime Marmalade
  • 2 eggs, beaten
  • 1 ½ cups self-raising flour
  • ½ cup Golden Circle Pineapple Juice
  • 2-3 Tbsp poppy seeds

  • Syrup
  • ½ cup Golden Circle Pineapple Juice
  • ½ cup caster sugar
  1. Preheat oven to 180°C. Grease and line a 20 cm round cake tin.
  2. Cream butter and sugar until light and fluffy. Add the Rose’s Lime Marmalade and beaten eggs.
  3. Fold in sifted flour alternately with the Golden Circle Pineapple Juice and lastly stir through the poppy seeds. Spread the mixture into the cake tin and bake for 40-50 minutes.
  4. In a small saucepan place the syrup ingredients and bring to the boil and simmer for 1-2 minutes.
  5. When cake comes out of the oven pour the hot syrup over the hot cake while still in the tin. Remove from cake tin when cool.

Made With

Rate and Review

7 Ratings

Reviews (7)

Emily's Review | Rating

Very Moist and Rrfreshingly delicious, great served with blueberries and cream

Joyce's Review | Rating

will definately make this one again,got the thumbs up from the family

Sarah's Review | Rating

this recepie is fantastic, light and moist, def a keeper!

teah's Review | Rating

seriously, it isn't that bad. have a go, try it!

Donna Durrer's Review | Rating

Really yummy and super easy to make!

Sair L'Rhook's Review | Rating

great with vanilla yoghurt or french vanilla ice cream!

Kelsey's Rating