Marmalade Cake

This is a light cake, perfect with a cup of tea and easily digested, it has a scattering of golden sultanas and a deep flavour of bitter oranges. If like me you are thinking about the marmalade making season fast approaching on the heels of Christmas and the New Year, then this cake is a really good way of using up some of this year's marmalade in preparation. I chose to bake the mix in 2, 15 centimetre cake tins, this way you have one to enjoy and a second to give to a friend.

For this recipe you will need;
300g of Self Raising flour
300g of marmalade
275g of golden sultanas
250g of unsalted butter (room temperature)
225g of light Muscovado sugar
100g of ground almonds
4 eggs
1 teaspoon (heaped) of mixed spice
1/2 teaspoon of salt
A large thumb sized piece of fresh ginger, peeled and grated

Prepare 2 15centimetre baking tins by lining them with baking parchment. Switch the oven on to 140C.
Cream together the butter and the sugar until light and fluffy. Add the eggs one at a time. Add the salt, mixed spice and ginger and beat in the ground almonds, marmalade and golden sultanas. Finally beat in the flour, until thoroughly mixed but no more.
Divide the mix between the 2 baking tins and place in the centre of the oven and bake for 1 hour 30 minutes, or until a wooden skewer comes out cleanly when pushed into the centre of the cake. Allow the cakes to cool completely before removing from the tins.

Notes:
This cake freezes really well.
The mixed spice and ginger are not in any way dominant flavours, they simply enhance the marmalade flavour.