Marmalade Cake
 
Submitted by Jenni Davis 

Ingredients 
100g/4oz dairy-free margarine 
225g/8oz self-raising flour 
100g/4oz caster sugar 
grated zest 1 orange 
1 tsp mixed spice 
50g/2oz raisins 
1/2 tsp salt 
1 tbsp lemon juice or cider vinegar 
2 tbsp chunky marmalade 
175ml/6fl oz dairy-free milk 
1 tbsp demerara sugar 


Directions 
Heat oven to 180C (fan 160C) / gas mark 4. 

Grease a 900g/2lb loaf tin, line with greaseproof paper and brush with oil. 

In a mixing bowl, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar, orange zests, mixed spice, raisins, mixed peel and salt and mix well. 

In a separate bowl, mix the lemon joice with the marmalade. Working quickly, pour the milk and the lemon juice and marmalade mixture into the cake ingredients and stir until well mixed. The mixture should be soft enough to fall slowly from a spoon. Add a little more milk if needed. 

Spoon the cake mixture into the prepared tin. Level the surface with the back of a spoon, sprinkle with the demerara sugar and bake for 40 minutes. 

Reduce the oven temperature to 160C (fan 140C) / gas mark 3 and bake for a further 20 minutes, or until the centre of the cake is firm and a skewer inserted into the centre comes out clean. 

Leave the cake to cook for 10 minutes in the tin before turning it out onto a wire rack. 

To ice your cake, sift 140g/50z icing sugar into a bowl and mix in 1 tbsp lemon or orange juice to form a smooth, stiff paste. Drizzle over the cake and leave to harden.