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Marmalade Gingerbread

Marmalade Gingerbread

Recipe Submitted By: bakingmad

A wonderful combination of ginger and orange. Billingtons Molasses sugar adds real depth of flavour to this moist cake. Why not try using your favourite marmalade in this cake?

Preparation Time	25 minutes
Baking Time	2 hours
Portions	10
Skill Level	Easy
Average Rating

Marmalade Gingerbread Ingredients

225 grams	Molasses Sugar (Billington's)
225 grams	Butter
300 ml	Milk
225 grams	Marmalade Seville, Ginger, Tangerine etc
375 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tbsp	Ginger ground
2 tbsp	Cinnamon ground
1 tsp	Nutmeg grated
2 tsp	Bicarbonate Of Soda
2	Free Range Eggs Beaten
7	Stem Ginger, preserved, chopped
110 grams	Raisins or Sultanas

This recipe uses

How to make Marmalade Gingerbread

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to150°C/ fan 140°C/ gas mark 2. Grease and line a 23cm (9 in) round cake tin.
Melt together the butter, unrefined molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.
Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.
Beat in the eggs, then stir in the ginger and sultanas or raisins.
Pour into the prepared cake tin and bake for 1½-2 hours until risen and firm in the centre.
Cool in the tin.
This tastes even better if kept, well wrapped, in an airtight tin for 2 days before eating.

Reviews

Read all reviews (1) | Average rating: 5 stars

"Fool-proof recipe - the marmalade adds a lovely light touch to the flavour. Of course it really improves with maturity & 3 days under wraps is well worth the wait."

14-01-2011 | Author: Twisi | 5 stars

Remember to review this recipe at www.bakingmad.com

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