175gms– 1 cup minus 1 tbsp light muscovado sugarI used brown sugar
225gms– 1.8 cups self-raising flour
100gms– 3.5 oz. walnutsroughly chopped
Grease a 1 kg – 2 lbs. loaf tin and line it with baking paper.
Set aside 1 tablespoon of the marmalade in a small saucepan.
In a mixing bowl put the remaining marmalade, softened butter, sugar, eggs, flour, baking powder and spices and mix until smooth for about 3 to 4 minutes.
Add the chopped walnuts and stir well.
Pour the mixture into the prepared tin and smooth the top.
Bake in a pre heated oven at 180°C – 355°F for about 1 to 1 ¼ hours or until a skewer inserted in the middle comes out clean (cover loosely with foil after 40 minutes if the loaf is browning too much).
Once cooked, carefully remove it from the tin, and cool slightly on a wire rack.
Gently heat the reserved marmalade with a teaspoon of water, and then spread the marmalade glaze over the top of the warm loaf.
Let it cool down, then cut it into slices and serve with butter, if desired.