SOME time last year I posted a recipe in the Bass Coast Post for blood orange marmalade. Blood oranges are very plentiful this year in the supermarkets and I have just made another batch of the marmalade as it is very much a favourite in our house.
MARMALADE AND GINGER TEA LOAF
250 grams self-raising flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
175 grams of brown sugar
50 grams pecans or walnuts, chopped
120 grams marmalade
175 grams butter, softened
- Preheat the oven to 170C.
- Grease and line a 21x11cm loaf tin.
- Sift the flour, baking powder, cinnamon and ginger.
- Cream the butter and brown sugar until soft.
- Add the lightly beaten eggs alternately with the sifted flour - mix well.
- Add the chopped nuts and marmalade and mix well.
- Pour the batter into the prepared loaf tin and bake at 170 for 1-1¼ hours.
- Cool in the tin for 10 minutes before removing to a cake rack to cool completely.
Optional: To make this loaf extra tangy I sometimes add about a tablespoon of chopped crystallised ginger.
October 7, 2014
Please let Jan know that her Tea Loaf is a mega hit with members at Facebook Group Bowerbirds Journal. I am going to give it a try out today. A recommended tip is to cover it up in the oven for the last 30 mins to ensure a more moist loaf.
Thanks as always for your informative on-line and local rag.
Karen Ellis, Cape Paterson