Sticky Ginger and Marmalade Cake

This is an incredibly easy recipe and perfect if you're having people round for tea, as it isn't too 'cakey' but has a really lovely sweet and spiced taste. What's even better is that the method for making it is incredibly simple. I'm a great fan of recipes where you just chuck all of the ingredients in a bowl and beat until smooth....and that's exactly what you do with this. 

Ingredients 

175g Butter (Softened)

125g Ginger Marmalade (I mix normal marmalade with ground ginger)

175g Brown Sugar

3 Eggs

225g Self-Raising Flour

1/2 tsp Baking Powder

1tsp Ground Ginger

100g Coarsely Chopped Pecans 

Method 

Place the ginger marmalade in a bowl with the butter, sugar and eggs
Sift in the flour, baking powder and ground ginger and beat all together until smooth.
Stir in 3/4 of the chopped pecans until they're equally dispersed through the mixture.
This works very well as a loaf, so if you have a loaf tin use that. However mine seems to have gone

walk-about and so I've used a 20cm round baking tin.

Grease the baking tin and either line with grease proof paper, or as I prefer, use a non stick spray.

Pour the mixture into the baking tin

Bake on 160'C (fan) for 45 minutes and then check using a skewer to see if it comes out clear. If not then bake for longer, checking at intervals. 

Take it out of the oven and leave for 10 minutes to cool. 

Take more ginger marmalade and stir gently over a low heat until melted. Then sprinkle the rest of the pecans on to the top of the cake then glaze with the melted marmalade. 

Turn your cake out on to a wire rack and leave to cool completely.

This cake lasts for ages, and is quite a heavy one so perfect for small slices with tea or coffee, or to keep you going on a long afternoon at work!

ENJOY :)