175g unsalted butter, softened
175g light muscovado sugar
3 large eggs
150g ginger marmalade (or normal marmalade)
1 teaspoon baking powder
1 teaspoon mixed spice
75g walnuts, roughly chopped
Preheat the oven to 180ºC. Grease a 1kg loaf tin and line the base with baking paper. Set aside two heaped tablespoons of the marmalade into a small saucepan.
In a large bowl, cream together the butter and sugar until pale, then beat in the eggs one at a time. Next, stir in the marmalade and the ginger.
Now for the dry ingredients. Sift in the flour, baking powder and mixed spice into the bowl and stir until well combined. Finally fold in the chopped walnuts.
Pour the mixture into your prepared tin then bake in the oven for about 1hr10minutes, or until a skewer inserted into the centre comes out clean.
Loosen the cake from the sides of the tin then turn out onto a wire rack, removing the paper from the bottom.
Whilst the cake is still warm, heat the remaining marmalade in the saucepan with 2 teaspoons of water until syrupy. Spread the syrup all over the top of the cake. Leave to cool then get stuck in.