I have been baking non-stop recently, but I thought I would share this past bake as number 74! Since trying Mackay’s Seville orange marmalade, I have a real taste for it – marmalade tended to be something I avoided like the plague but using it in Mary’s recipes has been perfect. It is very similar to the marmalade traybake I blogged a little while ago, but I seem to prefer it when it’s loaf shaped!
- 40 g red/natural glacé cherries
- 100 g softened butter
- 100 g caster sugar
- 100 g sultanas
- 100 g currants
- 2 large eggs
- 175 g self-raising flour
- 1 tbsp chunky marmalade
- 1 tbsp chunky marmalade or caster sugar for sprinkling
- Preheat the oven to 160C/fan 140C/gas mark 3. Grease a 2lb loaf tin and line the base with baking parchment (or use loaf liners).
- Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Add all of the remaining ingredients together into a large bowl, add the cherries and mix well until blended. Turn into the prepared tin and level the top.
- Bake in the oven for 1½ hours or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 mins, then turn out, peel off the parchment and finish cooling on a wire rack.
- To finish, warm the marmalade in a small pan and then spoon over the top of the cake and leave to set. Or simply sprinkle the top of the cake with caster sugar before serving.