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.