Hi, I’m Clara. Today, we’re going to make vickys scottish marmalade loaf cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Scottish Marmalade Loaf Cake Recipe
Vickys Scottish Marmalade Loaf Cake is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Vickys Scottish Marmalade Loaf Cake is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook vickys scottish marmalade loaf cake using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Scottish Marmalade Loaf Cake:
- Take 200 grams self raising gluten-free flour
- Prepare 1/4 tsp xanthan gum if it’s not already in your flour mix
- Get 1 tsp mixed spice
- Make ready 100 grams caster sugar
- Take zest of 1 orange
- Get zest of half a lemon
- Prepare 100 grams mixed dried fruit - raisins, currants & sultanas
- Get 140 grams dairy-free spread/butter
- Get 5 tbsp orange marmalade
- Take 125 ml light coconut milk
- Get 1 tsp apple cider vinegar
- Get 2 tbsp icing/powdered sugar
- Prepare 1 tbsp light brown soft sugar
Steps to make Vickys Scottish Marmalade Loaf Cake:
- Preheat the oven to gas 3 / 160C / 325°F and grease & line a 2lb loaf tin
- Put the flour, spice, sugar, zests and dried fruit into a bowl and stir together
- 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
- 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
- Heat the remaining 3 tbsp marmalade with 2 tbsp water and the icing sugar until the mixture turns syrupy and bubbly
- 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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