Baking Repost - Lime Marmalade and Pear Cake

I had a bit of a lime marmalade disaster back then (2012) - it didn't set. No problem: find recipes that use marmalade.  You also have to remember when reading my commentary that I was transporting the baking in a box on the back of my motorbike, up the A3 and through London to London Bridge.

No 37 - Lime Marmalade and Pear Cake

As promised I have been working on using up lime and ginger marmalade.  And there were some pears looking neglected in the fruit bowl that went into this cake  (pears and ginger always seem to go well together don't you find?)- so it was very moist, slightly gritty as pear cakes are (as pears tend to be) and was very popular at work - even without icing, which tends to just get stuck all over the place on the trip up to London.

Lime and Ginger Marmalade & Pear Cake

6 oz butter

2 oz butter

1/4 cup golden syrup

2 eggs

5 ox marmalade

10 oz flour (whole-meal if you like texture and believe in making cakes a bit more healthful)

4 tsp baking powder

1 tsp ginger (if your marmalade doesn't have it already - or you like extra)

2 grated pears

1 tsp soda dissolved in 1/4 milk

Cream the butter sugar and golden syrup, beat in the eggs, then the marmalade.  Sift in the dry ingredients, add in the grated pears and lastly stir in the soda and milk.

I used a 9" ring tin for this cake - so that it cooks slightly faster.  Grease it well.

Bake at 160 degrees C for 1 hour to 75 minutes.  Cool it in the tin for about 15 minutes.

You could ice it with icing made from icing sugar and  lemon or lime juice - and sprinkle on chopped toasted walnuts if you like some class to your cake.  We just like cake - and this one is quite good as a pudding - still warm with lashings of custard......