Rum and marmalade loaf cake

Rum and marmalade loaf cake

By
From
Citrus
Serves
10-12
Photographer
Mowie Kay

A good keeping cake this, if wrapped up well and left somewhere dark. I use the Dark and Stormy Marmalade to make it, but you can use any other sort – just add 50g finely chopped stem ginger to the cake as well, if you do.

Ingredients

Quantity Ingredient
175g butter, softened, plus extra for greasing, plus 1 teaspoon
100g raisins
100ml rum
175g wholemeal spelt flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground mixed spice
175g dark muscovado sugar, plus 2 tablespoons
1 lime, Finely grated zest
150g marmalade
3 eggs

To glaze

Quantity Ingredient
2 tablespoons marmalade
1 tablespoon rum, (optional)

Method

  1. Preheat the oven to 180°C. Butter and line a 1kg loaf tin.
  2. 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.
  3. Put the flour in a bowl with the baking powder and spices. Whisk together to combine and remove any lumps.
  4. 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, 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.
  5. Scrape the mixture into the prepared loaf tin and bake in the oven for around 1 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.
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