Rum and marmalade loaf cake recipe

“A good keeping cake this, if wrapped up well and left somewhere dark,” says food writer Catherine Phipps. Give this marmalade loaf cake a go…

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Nutrition Facts

Rum and marmalade loaf cake

Amount Per Serving

Calories 324 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 78mg26%

Sodium 138mg6%

Potassium 281mg8%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 25g28%

Protein 6g12%

Vitamin A 428IU9%

Vitamin C 4mg5%

Calcium 66mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Rum and marmalade loaf cake

Time for tea and tonnes of cake.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Dessert, Tea-time

Cuisine: British

Servings: 12 people

Calories: 324kcal

Author: Catherine Phipps

Equipment

• 1kg loaf tin
• Small saucepan
• 2 bowls

Ingredients

• 175 g butter softened, plus extra for greasing
• 100 g raisins
• 100 ml rum
• 175 g wholemeal (wholewheat) spelt flour
• 2 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground mixed spice
• 175 g dark muscovado sugar
• zest of 1 lime finely grated
• 150 g marmalade
• 50 g stem ginger finely chopped
• 3 eggs

To glaze:

• 2 tbsp marmalade
• 1 tbsp rum optional

Method

• Preheat the oven to 180°C/350°F/Gas mark 4. Butter and line a 1kg loaf tin.
• Put the raisins in a small saucepan and add the rum. Bring to the boil, then immediately remove from the heat and leave to stand while you make the rest of the cake.
• Put the flour in a bowl with the baking powder and spices. Whisk together to combine and remove any lumps. Beat the butter and sugar together in another bowl with the lime zest until very soft, and lightened to the colour of butterscotch. Beat in the marmalade and ginger, then add the eggs one at a time, adding a couple of tablespoons of the flour mixture with each addition. Stir through the rum-infused raisins along with any liquid that hasn’t been absorbed. Scrape the mixture into the prepared loaf tin and bake in the oven for around one hour, until well risen and a rich brown.
• For the glaze, melt the marmalade and rum, if using, together in a small saucepan and brush over the cake while it is still warm. Leave to cool in the tin. If you can bear to wrap this up and leave it for a couple of days, it will be all the better for it.

Nutrition

Calories: 324kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 138mg | Potassium: 281mg | Fiber: 3g | Sugar: 25g | Vitamin A: 428IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg

Citrus by Catherine Phipps, photography by Mowie Kay, is published by Quadrille.

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