- BAKE: 60
- SERVES: 12
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
This brings a real "wow factor" to any table. A Whiskey marmalade adds a special touch - for adults only! Deb the Bread