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! 🙂


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.


  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.


  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 […]


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