Great British Food Magazine: Mulled Wine, Cranberry & Marmalade Tea Bread

Following on from my last post, you'll now know why I've been in such a festive mood recently. In September I started working on a Christmas recipe for Mackays to be published in this month's Christmas edition of Great British Food Magazine. The magazine is now out so I thought I'd share to recipe here too.

 My festive take on a classic tea bread uses Mackays Dundee orange marmalade paired with cranberries, spices and mulled wine. All my favourite festive flavours!

Mulled wine, cranberry & marmalade tea bread

     500ml mulled wine

     75g dried cranberries

     75g chopped mixed peel

     75g currants

     175g butter, softened,

     3 eggs

     160g Mackays Dundee Orange Marmalade

     250g self raising flour

     1tsp baking powder

     2tsp ground ginger

For the topping (optional)

     75g dried cranberries

     2tbsp icing sugar

     1 large orange, juiced, plus zest

• Leave the fruit to soak in the mulled wine for 30 minutes.
• Heat the oven to 180 degrees and lightly grease a 900g (2lb) loaf tin and line with baking paper.
• Beat together the butter and sugar in a large mixing bowl until light and creamy. Gradually add in the eggs one at a time, beating well between each addition.
• Stir through the marmalade before folding in the flour, baking powder and ginger. Drain the fruit and gently fold into the batter.
• Transfer into the prepared tin and smooth the top.
• Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Then removed and leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
• For the topping, mix the icing sugar with enough orange juice to make a smooth, runny icing. Drizzle over the cake and top with the dried cranberries and a sprinkle of orange zest.

Boy Loves Food and I bought 4 copies of the magazine this morning for family. I think the lady who served us was a bit confused!

Find Great British Food Magazine here.

And, Mackay's marvellous marmalade here.