Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys scottish marmalade loaf cake, gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Vickys Scottish Marmalade Loaf Cake, GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

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

1. Get 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. Prepare zest of half a lemon
7. Make ready 100 grams mixed dried fruit - raisins, currants & sultanas
8. Prepare 140 grams dairy-free spread/butter
9. Make ready 5 tbsp orange marmalade
10. Get 125 ml light coconut milk
11. Get 1 tsp apple cider vinegar
12. Take 2 tbsp icing/powdered sugar
13. Get 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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