This cake came into being because I love marmalade and after so much fruit cake at Christmas this is an ideal cake for eating in January and February, well really any time of year. In January I make Seville Marmalade and make enough to give away as gifts and to use in my baking as well as on toast.
The recipe is based on the banana pecan loaf in my recipe book but I exchanged bananas and pecans for marmalade and added zest. I replaced the eggs with milk and a little vinegar to create buttermilk There are sweet sultanas in the cake and they balance out the sharpness of the marmalade, a little mixed spice adds warmth to the flavours. For a cake that looks so plain it packs a lot of flavour.