Ingredients for Ginger Marmalade Cake
- Sultanas
- 1/2 cup strong brewed tea
- Self Raising Flour
- Caster Sugar
- 2 large eggs
- Ginger Marmalade
- 2 tsp ground ginger
- Black Treacle
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How to Make Ginger Marmalade Cake
- Soak 1 cup mixed dried fruit (raisins, currants, cranberries etc) in 1/2 cup strong brewed tea overnight. Allow the fruit to plump up completely.
- Preheat oven to 180°C (350°F), Gas Mark 4.
- In a large bowl, whisk together 2 cups all-purpose flour and 1 1/2 cups granulated sugar until well combined.
- In a separate bowl, whisk 2 large eggs with 1 cup orange marmalade until light and frothy. Add the soaked fruit mixture, 2 tsp ground ginger, and 1/4 cup black treacle (molasses). Mix well.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Pour the batter into a greased and lined or non-stick 8x11 inch baking tin.
- Bake for approximately 40-50 minutes, or until a skewer inserted into the center comes out clean. Let cool completely in the tin before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
49g
Fat
0g
Carbs
8g
