Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF

Hey everyone, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF estimated approx 2 hours.

To get started with this particular recipe, we must prepare a few components. You can cook Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF using 13 ingredients and 6 steps. Here is how you can achieve it.

This is a delicious Scottish marmalade cake - spicy, tangy, fruity, sweet - what more could you want!

Ingredients and spices that need to be Prepare to make Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF:

1. 200 grams self raising gluten-free flour
2. 1/4 tsp xanthan gum if it's not already in your flour mix
3. 1 tsp mixed spice
4. 100 grams caster sugar
5. zest of 1 orange
6. zest of half a lemon
7. 100 grams mixed dried fruit - raisins, currants & sultanas
8. 140 grams dairy-free spread/butter
9. 5 tbsp orange marmalade
10. 125 ml light coconut milk
11. 1 tsp apple cider vinegar
12. 2 tbsp icing/powdered sugar
13. 1 tbsp light brown soft sugar

Instructions to make to make Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF

1. Preheat the oven to gas 3 / 160C / 325°F and grease & line a 2lb loaf tin
2. Put the flour, spice, sugar, zests and dried fruit into a bowl and stir together
3. Melt the butter with 2 tbsp of the marmalade in a small pan, add the milk in then stir it all into the dry mixture
4. Add the vinegar and stir around 7 times then quickly pour into the loaf tin and put in the oven. Bake for an hour or until it tests done
5. Heat the remaining 3 tbsp marmalade with 2 tbsp water and the icing sugar until the mixture turns syrupy and bubbly
6. Remove the cake from the oven, pour over the glaze and sprinkle the brown sugar on top. Let cool in the tin

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