Sticky Marmalade Tea Bread

With butter and 3 eggs in the original recipe, I didn’t really expect this to work at all… But, thanks again to all those lovely dairy and egg replacements out there, I can thankfully say it did – better than hoped. You really really reaaaally should try this! You’ll need, to make a tea bread to serve approx. 12:

  • 140g marmalade (check its vegan)
  • 175g butter – I used Trex, and 20% less is needed (as it contains no water), meaning I used 140g, but check on the packet of your vegetable shortening add use the amount necessary (should make it clear if you need to use less than ordinary butter)
  • 175g light muscovado sugar
  • 3 eggs worth of egg replacer, or, as it’s being used for leavening, try 60g dairy free yogurt or approx 1 tablespoon (15ml) mild vinegar combined with 220ml soya milk
  • 225g self-raising flour
  • ½ teaspoon baking powder
  • 2 teaspooons ground ginger
  • 1 teaspoon mixed spice
  • 100g packet pecan halves
  1. Preheat oven to 180°C/gas mark 4/160°C fan. Grease a loaf tin with melted soya margarine or vegetable shortening, and line it with greaseproof/parchment paper. 
  2. From the marmalade, put 1 tablespoon in a small saucepan. Combine the rest in a bowl with the vegetable shortening, sugar, egg replacement, flour, baking powder and spices, blending it for a minute or two until its light. Then stir in about ¾ (75gish) of the pecan halves.
  3. Pour the mix into the prepared loaf tin, and scatter the remaining pecan halves over the top, before baking in the oven for about 40 minutes. I recommend you bake it on top of a baking sheet or something, because this helps conduct the heat through, which just makes it a cook a bit better.
  4. After this time, quickly cover in foil then put back in the oven for about another 20-30 minutes until a skewer inserted into the centre comes out clean.
  5. When you think its cooked through, carefully remove from the tin and cool it a little on a wire rack.
  6. Heat the reserved marmalade carefully in the saucepan, but keep stirring to prevent it sticking. Once its smooth, spread ontop of the tealoaf, and you’re done! :)

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3 responses to this post.

  1. Posted by MissCholet on April 6, 2011 at 3:57 pm

    Looks nearly as fruity and moist as the cake I make. Mine uses vegan alcohol to soak the fruit in first so it’s rich. Blackstrap mollasses work well with a good dark RAW & UNREFINED sugar. For butter soya pure and alpro soya cream instead of egg.

    All binds lovely. My sister’s wedding cake was such a hit that she wants it at Xmas too.

    Refined sugar is not vegan as it is usually refined using animal bones.

    Reply

  2. Posted by elliesvegankitchen on April 7, 2011 at 7:59 am

    Thanks for the advice, but I’ve done some research into the sugar thing, and most main-brand sugar companies or sellers don’t use this method anymore. I guess it’s always worth double checking though, but I know that mine don’t.
    And thanks for the advice with the fruit too! I’ll try that next time I make a cake which has some fruit in it.

    Reply

  3. [...] had one Vegangsta bring up the issue of bone char being used in sugar production in a previous post. A by-product of the meat industry, cattle bones are used in the production of some white sugar by [...]

    Reply

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