Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys scottish marmalade loaf cake, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have vickys scottish marmalade loaf cake, gf df ef sf nf using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF:

1. Make ready 200 grams self raising gluten-free flour
2. Make ready 1/4 tsp xanthan gum if it's not already in your flour mix
3. Take 1 tsp mixed spice
4. Take 100 grams caster sugar
5. Take zest of 1 orange
6. Take zest of half a lemon
7. Get 100 grams mixed dried fruit - raisins, currants & sultanas
8. Take 140 grams dairy-free spread/butter
9. Prepare 5 tbsp orange marmalade
10. Make ready 125 ml light coconut milk
11. Get 1 tsp apple cider vinegar
12. Take 2 tbsp icing/powdered sugar
13. Prepare 1 tbsp light brown soft sugar

Steps to make Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF:

1. Preheat the oven to gas 3 / 160C / 325°F and grease & line a 2lb loaf tin
2. Put the flour, spice, sugar, zests and dried fruit into a bowl and stir together
3. Melt the butter with 2 tbsp of the marmalade in a small pan, add the milk in then stir it all into the dry mixture
4. Add the vinegar and stir around 7 times then quickly pour into the loaf tin and put in the oven. Bake for an hour or until it tests done
5. Heat the remaining 3 tbsp marmalade with 2 tbsp water and the icing sugar until the mixture turns syrupy and bubbly
6. Remove the cake from the oven, pour over the glaze and sprinkle the brown sugar on top. Let cool in the tin

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