Nutty Marmalade Loaf Cake
Ingredients
- 175 g Unsalted butter, softened
- 175 g Light brown sugar
- 3 Eggs
- 50 g Walnuts
- 25 g Pecans
- 25 g Hazelnuts
- 225 g Plain or self raising flour
- 1 tsp Baking powder if using plain flour
- ½ tsp Bicarbonate of soda if using plain flour
- 2 tsp Ground ginger
- 1 tsp Mixed spice or cinnamon
- 150 g Thick cut marmalade
Accompaniment
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Description
A moist cake with tangy marmalade and crunchy nuts.
Method
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1
Preheat the oven to 180 degrees C. Grease and base-line a large loaf tin.
Chop the nuts – the easiest way is in a mini-processor, or put them in a small bag and bash with a rolling pin. Cream together butter and sugar and add the eggs, lightly beaten with a fork, little by little. Sift in the flour (+ baking powder and bicarbonate of soda, if using), ginger and mixed spice / cinnamon and beat together to form quite a thick cake mixture. Fold in the nuts and 125g of the marmalade, keeping 25g for the glaze.
Spoon the cake mixture into the tin, smooth the top and bake for 40 – 45 minutes until a skewer comes out clean. Check after 20 minutes and cover the top of the tin with a piece of foil if it is browning quickly.
When the cake comes out of the oven, make the glaze by warming the remaining marmalade in a small saucepan, with a drop of water if needed. Pour, spoon or brush the glaze over the top of the warm cake. Leave the cake to cool in the tin.
Chef's Tips
This keeps well for 4 -5 days wrapped in foil / in an airtight tin. I haven't frozen it myself, but I should imagine it freezes well too.
It may dip a little in the middle due to the moisture in the marmalade, but it will still look good and taste great.
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