140g marmalade + 3x4 tbs
175g muscovado sugar
225g self rising flour
1 tsp baking powder
2 tsp ground ginger1 tsp mixed spice
100g pecan halves - roughly chopped
Line an small ANTA baking dish with greaseproof paper
Preheat oven 180C / 160c fan oven
With a mixer blend together the marmalade, butter, eggs, flour and spices until light, stir in about three quarters of the pecans. Spoon into the baking dish and sprinkle over the remains nuts.
Bake for about 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean. You may need to cover loosely with grease proof paper after 40 minutes to avoid over browning. Do not worry if the cake takes longer to cook that the time quoted above.
Heat the remains marmalade over a low heat until runny. Spoon over the cake as soon as you remove from the oven, allow to cool.