This is a heavenly cake and so very very easy. The marmalade gives a lovely tangy flavour and the spices just lift it to tongue tingling sweetness. It is very moist without being dense. A real keeper. The first one I made ended up in the bin. I had left it to cool covered with a bit of foil and went out for a walk with my furry friend. When I came back and lifted the foil a swarm of wasps rose in the air and I fled! I am hugely allergic to wasp stings. Even contact with them causes a reaction. I didn't want the cake to be the death of me. My resident eating machine was left to sort out the wasps.
The recipe is adapted from GoodFood 101 Cakes and Bakes. This little book is becoming a much used one in my kitchen. Some very good recipes in it.
Sticky Marmalade Tea Loaf
140g/5oz/approx 1/3rd of a 450g/1lb jar of marmalade
175g/6oz butter or margarine
175g/6oz light muscavado sugar (I use soft brown as that is what I had)
3 eggs beaten
225g/8oz Self raising flour
1/2 teaspoon baking powder
2 teasps ground ginger
1 teaspoon mixed spice
100g of pecan nute ( I don't do nuts so I left these out)
Takes 1 1/2 hours
Pre heat the oven to180.C/160'C Fan/350.F/Gas4
Grease and line a 2lb loaf tin. I use those loaf tin liners. So handy and good for storing the cake too.
Set aside about a tablespoon of marmalade in a small saucepan.
Throw all the other ingredients into a food processor and whizz until smooth. You can do this in a mixer or by hand.
Tip the batter into the prepared loaf tin
Bake for forty minutes then cover loosely with some tin foil.
Bake for a further twenty - twenty five minutes or until a skewer comes out clean.
Let the cake cool in the tin for a while before removing carefully.
Heat the marmalade in the saucepan and brush over the still warm cake.
I added a little grated orange peel to the top of the cake
Watch out for passing wasps!
[image: Peanut Butter Chocolate Chip Cookies] This post is a tribute to fellow food blogger Isabella, who tragically died last month at the age of 29 after...