Marmalade and ginger loaf

Special equipment • electric mixer • 9 x 5 x3in (23 x 13 x 7cm) loaf pan

SERVES 8–10

Ingredients:

2 cups self-rising flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

12 tbsp (1½ sticks) butter, at room temperature

1 cup granulated sugar

3 large eggs, lightly beaten

2/3 cup thick-cut Seville orange marmalade, coarsely chopped if needed, plus 2 tbsp extra for glazing

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of a 9 x 5 x3in (23 x 13 x 7cm) loaf pan with parchment paper. Sift the flour, baking powder, cinnamon, and ginger into a large bowl. Add the butter, sugar, eggs, and 2/3 cup marmalade and beat with an electric mixer until well blended.

2 Pour into the prepared pan and smooth the top. Bake for 1 hour 15 minutes or until risen and firm to the touch. If the cake starts to brown too quickly, loosely cover the top with foil for the last 30 minutes. Let cool in the pan for 5 minutes, then carefully unmold onto a wire rack. Gently heat the remaining 2 tbsp marmalade in a small saucepan, and generously brush it over the warm cake. Let cool completely.

Marmalade and ginger loaf