This is an automated archive made by the Lemmit Bot.

The original was posted on /r/askculinary by /u/7minegg on 2023-10-01 01:46:04.

I made an Orange Marmalade cake (recipe from NYT), it uses about 100g marmalade in the mix. This is a loaf cake, like a pound cake, not bread. I like the taste but I wonder if using marmalade is a waste, can I get almost the same result by increasing the sugar and zest, and omitting the marmalade entirely? I have made 2 variations, one with more marmalade, one with less, and I can’t tell the difference in texture. Does pectin in cake do anything?

Edited to add: in googling around I found many more articles discussing pectin used as bread improver. My question is about cakes, as marmalade is mostly pectin + sugar + fruit fiber.