I have fond memories of my friend Molly Owen, who gave me this recipe.
On paper it may sound a bit unlikely, but just you wait.
The Delia Online Cookery School: You can watch how to make this recipe in our video, just click the image to play.
This recipe is from Delia's Cakes. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe
First, in a large mixing bowl combine the flour, baking powder and sugar, then rub the butter into the dry ingredients until the mixture is coarsely crumbled.
Add the grated lemon and orange rinds, the mixed spice and dried fruit. Stir all these together and add the milk a little at a time, followed by the vinegar. Stir until all the ingredients are evenly distributed, then stir in the marmalade – and you should have a good dropping consistency (so that if you tap a spoonful of the mixture on the side of the bowl, it drops off easily – you can adjust this with a touch more milk if necessary). Why not make your own Seville Orange Marmalade? You can watch how to make it in our Online Cookery School Video on this page.
Now spread the mixture evenly in the prepared tin using the back of a tablespoon, and sprinkle the top with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for 1¼ hours or until the cake feels firm in the centre. (After the cake has had 50 minutes, cover loosely with a piece of foil to prevent the sugar burning.)
Leave to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
Store in its liner in an airtight tin – it does improve with keeping.
Pre-heat the oven to 180°, gas mark 4
Using a fan-assisted oven? Click here
The Delia Online bakeware range is now available online, and you can buy our Delia Online Loaf Tin direct from Silverwood.