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Marmalade Gingerbread
Recipe Submitted By: bakingmad
A wonderful combination of ginger and orange. Billington\\\\\\\'s 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 |  |
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Marmalade Gingerbread Ingredients
| 225 grams | Molasses Sugar (Billington's) |  |
| 225 grams | Butter | |
| 300 ml | JUST MILK |  |
| 225 grams | Marmalade Seville, Ginger, Tangerine etc | |
| 375 grams | Self Raising Flour (Allinson Nature Friendly) |  |
| 1 tbsp | Ginger ground | |
| 2 tbsp | Cinnamon ground | |
| 1 tsp | Nutmeg grated | |
| 2 tsp | Bicarbonate Of Soda | |
| 2 | Happy 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 above 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.
Remember to review this recipe at www.bakingmad.com
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Recipe Finder
"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 |