Ginger & marmalade cake

Ingredient List

8oz (225g)mixed dried fruit

1/2 pint (330ml) cold tea

8oz (225g) self raising flour

4oz (100g) castor sugar

1 egg, beaten

3 tablespoons ginger marmalade

1 tablespoon molasses

1 teaspoon ground ginger

Soak the fruit in tea over night
Pre-heat oven to 180C / Gas 4
Line a 1 1/2 lb (675g) loaf tin with greaseproof paper or use a non stick tin.
In a bowl, combine the flour, sugar, egg & marmalade then add the molasses & ground ginger.
Mix well & place in tin.
Bake for 1 hour.
Leave to cool before slicing.

This cake tastes better 2-3 days after making. Store in an airtight container or warp in greaseproof paper.

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