Sunday, 31 March 2013
Sticky Marmalade Loaf
To make this cake, the ingredients are all beaten together until smooth, except for 1 tablespoon of the marmalade which is warmed and brushed onto the still-hot cake as a glaze, and 25g of the halved pecans which are sprinkled over the top of the cake before baking. I made a slight change to the recipe, substituting the pecan nuts with sultanas, as FB doesn't eat pecans and I've been baking a lot with other nuts recently. I used 75g sultanas in the cake and just the marmalade glaze on top. The loaf, in a 2lb tin, takes about 75 minutes to bake at 180C, but needs covering loosely with foil halfway through the baking time.
Ingredients - 140g thick-cut marmalade, 175g softenend butter, 175g light brown sugar, 3 beaten eggs, 225g SR flour, 1/2 teaspoon baking powder, 2 teaspoons ground ginger, 1 teaspoon mixed spice, 100g halved pecans.
I tried to find this recipe online, as I prefer to give links rather than copy out a recipe which might be copyrighted, and once again I was surprised by how many bloggers are prepared to write out recipes as if they were original to them, or make slight alterations but fail to acknowledge the original recipe. To me, changing the marmalade to ginger marmalade, or using sultanas instead of pecans, as I did, doesn't mean you can claim the basic recipe as your own - but I do know views differ on this!