MARMALADE CAKE

150g chunky marmalade
175g soft butter
175g soft brown sugar
3 beaten eggs
225g self raising flour
half teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon mixed spice
100g pecan or walnuts

Preheat oven...fan 160c/conventional180c/gas 4.
Butter and line a 900g loaf tin (loaf tin liners are very handy for this)
Reserve 1 tablespoon of marmalade and mix the rest in with all the other ingredients except the nuts......whisk or beat with a spoon until smooth.
Stir in half the nuts, spoon into tin, smooth top and scatter with remaining nuts.
Bake for 1 hour or until a skewer inserted in the centre comes out clean. If it starts to brown too quickly cover loosely with foil once the cake has risen and set.
Leave to cool for 5 minutes then tip out onto cooling rack.
Warm the reserved marmalade gently until it has melted then brush over the top of the cake to glaze.
Serve plain or with butter.
Will keep for a few days in a cake tin (if the kids don't get it) or can be frozen for 2 months

Equally as nice using lemon or ginger marmalade