In case you don't already know, this week is the first ever National Marmalade Week (25th Feb- 3rd March), so what better excuse to make this gorgeous marmalade loaf cake. I am also entering this into the March AlphaBakes challenge hosted by Caroline Makes and The More Than Occasional Baker. The letter for this month is 'M', so this marmalade loaf is perfect!
"This delicious preserve was invented in Scotland, in the port of Dundee in the late 18th century when a local victualler, James Keiller discovered a cargo of oranges being sold cheaply. Thinking he could sell it for profit in his shop, he bought the whole cargo, only to discover the oranges were bitter and therefore unsellable.
In despair his wife took them home with the idea of making a jam. The resulting “jam” was hugely successful and was named Marmalade after Marmelos, a Portuguese word for a quince paste similar in texture to the orange spread. Marmalade is still produced today by the Keiller Company in Dundee" (About.com)
There was much Mmmmming from the taste testers upon receipt of their slice, and as one pointed out what's not to like about this cake! It was extremely easy to make, it's really marmaladey, very moist and extremely moreish...this is destined to be a firm favourite, especially when short on time. So in other words, it's highly recommended...delicious!
200g self-raising flour
1 tsp mixed spice
100g golden caster sugar
zest 1 orange
zest 1/2 lemon
100g mixed dried fruit
5 tsp marmalade
1 tsp white wine vinegar
2 tbsp icing sugar
1 tbsp demerara sugar
Preheat your oven to 160c/140c fan/gas 3.
Prepare a loaf tin (2lb) with greaseproof paper. Then take the dry ingredients, flour, caster sugar, mixed spice, zest, dried fruit and a pinch of salt and mix well.
Put the butter and 2 tbsp of marmalade into a saucepan, melt together before adding in the milk. Add this mixture to the dry ingredients, mix well and then add the white wine vinegar and mix again. Pour the mixture into the tin and bake for 1 hour.
With about 10 minutes to go, you need to start on the marmalade glaze. This can be made using 2 tbsp of icing sugar and 2 of water and the final 3 tbsp of marmalade. Bring it to a simmer and let it bubble for a minute or two, it should become thick and syrupy. Finally, remove the cake from the oven and pour the glaze over the top and sprinkle with demerara. Leave to cool in the tin and then enjoy!