I’ve developed an all encompassing addiction for my homemade Seville Orange marmalade…slathered on hot buttered toast, it can quell even the worst of hangovers and brighten the rainiest of days. But stock levels are dwindling and I’ve had to ration my last couple of jars very carefully. However, the other day, having promised a friend that I would bake for them, I decided to throw caution to the wind and use the last jar in an attempt to make a double whammy of homemade goodness…
sticky marmalade tealoaf…
I was a bit worried that I had overcooked it, but despite my apprehension at the slightly darker colour of the cake…it turned out to be delicious! The chunky marmalade not only added texture to the cake along with the pecans but also made the most amazing sticky glaze to top it off perfectly!
Here’s the recipe…
175g butter, softened
175g light muscovado sugar
3 eggs, beaten
225g self raising flour
1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
100g packet pecan halves
Preheat the oven to 180 degrees. Grease and line a 2lb loaf tin (or if you’re jammy like me, you’ll have a silicone loaf tin!).
Save about 1 tbsp of the marmalade in a small pan for later.
Put the rest of the marmalade and the other ingredients, except the pecans into a bowl and mix together for a couple of minutes until smooth and light. At this stage you can stir in three quarters of the pecans.
Pour the batter into the tin and smooth the top. Sprinkle the remaining pecans over and bake in the oven for 1 – 1 1/4 hours. You’ll need to cover the tin loosely with foil after about 35-40 minutes of cooking otherwise it will burn. After an hour (or just before), take the cake out and insert a skewer into its middle. If it comes out clean…it’s ready! If not pop it back in for a few more minutes and check again.
Once you’re happy that it’s cooked, remove it from the tin and leave to cool on a wire rack for a while.
Gently heat up the marmalade that you set aside earlier, this is going to provide a gorgeous sticky glaze for your loaf. Once the marmalade is liquid and smooth, spread it over the warm cake and there you have it…