Fruit loaf with a twist

By Jan Cheshire

BLOOD oranges are plentiful in the supermarkets and I have just made another batch of the marmalade as it is very much a favourite in our house.  ​

I often give some of my home-made marmalade away to friends.  However, there is always some left over and when it is just the two of us we don’t get through it very quickly.  This is the reason I make this lovely marmalade and ginger loaf.  It is very delicious and tangy and very easy to make. You can use any sort of marmalade for this.

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MARMALADE AND GINGER TEA LOAF

Ingredients
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
3 eggs
120 grams marmalade
175 grams butter, softened

Method

1. Preheat the oven to 170C.
2. Grease and line a 21x11cm loaf tin.
3. Sift the flour, baking powder, cinnamon and ginger.
4. Cream the butter and brown sugar until soft.
5. Add the lightly beaten eggs alternately with the sifted flour  - mix well.
6. Add the chopped nuts and marmalade and mix well.
7. Pour the batter into the prepared loaf tin and bake at 170 for 1-1¼ hours.
8. 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.

Enjoy!