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Marmalade Gingerbread

BAKE: 60
SERVES: 12

Ingredients

Ginger Cake Mix 5 x 500g
Wright’s Ginger Cake Mix 500g
Milk 200ml
Marmalade 200g
Stem Ginger (in syrup) 5 pieces - chopped
Sultanas 50g
Marmalade 2-3 tbsp

ADD TO BASKET

METHOD

Method (Makes 1 unit – 12 portions)

Place the cake mix, milk and marmalade into a bowl.

Mix together to form a smooth batter.

Add the chopped stem ginger and sultanas and mix well.

Pour into a well greased or pre-lined (2lb) loaf tin.

Bake in a lower half of a pre-heated oven 170 °C (340°F) Gas mark 3-4 for approximately 55-60 minutes.

Remove from a tin after 5 minutes and cool on a wire tray.

Gently heat the marmalade for the glaze up.

Brush onto the top of the cake.

“For a change, I leave off the marmalade and drizzle lemon through the Ginger cake and a lot of people think this is wonderful! Use the drizzle recipe from the Coconut and Lime Cake and substitute Lemons for the Lime. ”

Vivienne Dunn

Deb's Tips

This brings a real "wow factor" to any table. A Whiskey marmalade adds a special touch - for adults only! Deb the Bread