* Percent Daily Values are based on a 2000 calorie diet.
Rum and marmalade loaf cake
Time for tea and tonnes of cake.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert, Tea-time
Cuisine: British
Servings: 12people
Calories: 324kcal
Author: Catherine Phipps
Equipment
1kg loaf tin
Small saucepan
2 bowls
Ingredients
175gbuttersoftened, plus extra for greasing
100graisins
100mlrum
175gwholemeal (wholewheat) spelt flour
2tspbaking powder
1tspground ginger
1tspground mixed spice
175gdark muscovado sugar
zest of 1 limefinely grated
150gmarmalade
50gstem gingerfinely chopped
3eggs
To glaze:
2tbspmarmalade
1tbsprumoptional
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.