Sticky Marmalade Tealoaf

Of an evening I sometimes love nothing but sitting on the sofa with a glass of red wine and reading through my cookbooks and discovering recipes to make at a later date. Last night I came across this gem of a recipe which I had book marked ages ago and decided to make this today. I knew instantly from reading the list of ingredients and viewing the photo this would be divine and I was 100% right! This tealoaf is wonderfully moist and full of flavour, the marmalade and pecans really complement each other!

Sticky Marmalade Tealoaf

Ingredients

140g/5oz marmalade (about one third of a 454g jar)

175g/60z butter, softened

175g/6oz light muscovado sugar

3 eggs, beaten

225g/8oz self-raising flour

1/2 tsp baking powder

2 tsp ground ginger

1 tsp mixed spice

100g packet pecan halves

Preheat the oven to 180oC/Gas 4/fan oven 160oC. Butter a 1kg/2lb loaf tin and line with greaseproof paper. Set aside 1 tablespoon of the marmalade in a small pan. In a bowl, blend the remaining marmalade, butter, sugar, eggs, flour, baking powder and spices for 1-2 minutes until smooth and light. Stir in about three quarters of the pecans.

Tip into the prepared tin and smooth the top. Sprinkle with the reserved pecans. Bake for about 1-1 1/4 hours until a skewer inserted comes out clean. Cover loosely with foil after 40 minutes. Once cooked, carefully remove from the tin, and cool slightly on a wire rack.

Gently heat the reserved marmalade, stirring until it's smooth, and spread the glaze over the top of the warm loaf. Serve in slices.