Hi everyone, sorry about my absence from the blogging world but it has been such a hectic week this week. Getting two case studies written up and handed in is no walk in the park. One more assessment to go and then it’s exams exams exams! Another downside to this work lark is that I’ve done hardly any baking this week but I do have a backlog of things to blog so the Baking Bible challenge continues!
I’ve never really been a fan of marmalade but when Mackays sent me a lovely selection of jams, I thought I would give it a go. After flicking through the Baking Bible, I came across this delicious recipe, and it was a big hit in my house! It’s very similar to a crumbly fruit cake, or the cut and come again cake I made a little while ago, either way, it’s very moreish! A win if you love fruit cake. Word of advice – be careful with the marmalade, if you’re over generous, the cake will dip in the centre.
- 175 g butter, softened
- 175 g caster sugar
- 175 g sultanas
- 175 g currants
- 3 large eggs, beaten
- 250 g self-raising flour
- 1.5 level tsp baking powder
- 50 g red or natural glacé cherries
- 2 tbsp marmalade
- 3 tbsp milk
- Nibbed sugar (or a broken up sugar cube) if you have it, to decorate
- Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 12 x 9″ traybake tin and line with baking parchment.
- Add all the ingredients to a bowl, excluding the nibbed sugar if using, and beat until thoroughly blended. Turn into the prepared tin, smooth the top and sprinkle with the nibbed sugar. If you don’t have it like me, I sprinkled over some demerara sugar instead.
- Bake in the oven for 40 mins or until well risen, golden brown and is firm to the touch. Allow to cool in the tin for 10 mins, then turn out, peel off the parchment and allow to finish cooling on a wire rack. When cool, cut into 24 even pieces.