Honestly it was the absolute perfect texture, the ideal crumb consistency, I wouldn't have believed that a cake this easy could taste so good if i hadn’t actually made it myself. Sure the whole jar of marmalade helps, as does the glazed top, but really the texture of this cake is the star of the show.
225g self raising flour
175g butter (soft!! - this is key to the all in one cake; soft butter, get it out a few hours, or even better, the night before you want to bake)
175g light soft brown sugar
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1 lump of stem ginger in syrup (not necessary)
1 200g jar of Three Fruit Marmalade
As I may have mentioned this cake is all one, so with the exception of the marmalade (and the stem ginger if using) put all your ingredients in a bowl and beat.
I used an electric mixer and it came together in no time, smooth glossy and perfect. I then chopped the stem ginger into teeny tiny pieces and stirred into the cake mix by hand with 150g of the marmalade.
Then tip into your greased, lined loaf tin and bake at 180C for 30-40 minutes until a skewer inserted into the middle comes out clean. If yours needs longer you may wish to cover the top with foil to prevent the top from getting too brown.
Leave to cool for 5-10 minutes. Whilst the cake is cooling, warm the rest of the marmalade in a small pan over a low heat. With the cake still in the pan, using a skewer, piece small holes all over the cake. Then drizzle your warmed marmalade over the top and leave to cool for another fifteen minutes before removing from the tin.