Slightly different from traditional American varieties, English Marmalade was first produced commercially in 1790 by Keiller of Dundee, using tart Seville oranges from Spain. Use a real English brand to give a moist, tart flavor to this delicious sweet bread.

1 cup butter
1 - 1 1/2 cups sugar
4 eggs
3 cups cake flour
1 tsp. salt
3/4 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup sour cream
1 cup English orange marmalade
1/2 cup golden raisins
Marmalade sauce (see below)

Cream the butter until light; add the sugar gradually, beating until fluffy and scraping the bowl often. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients together and set aside. Combine the sour cream and marmalade in a separate bowl. Add the dry ingredients and the marmalade mixture alternately to the creamed butter and fold in the raisins. Bake in two greased loaf pans at 350 degrees F. for 55-60 minutes. Pour the Marmalade Sauce over the bread while still warm and in the pans. Allow them to cool, remove from the pans and wrap tightly for storage in the refrigerator or freezer.

1 cup orange marmalade
1/2 cup orange juice
1/2 cup water
1 tsp. lemon juice
1/4 cup sweet sherry

Combine all ingredients in a saucepan. Heat to just under the boiling point.