I had a fun time trying to figure out how to use up this marmalade. I came upon a pound cake recipe that used some marmalade but not nearly enough and there were half a dozen eggs and lots of crap in it. The baking time varies on this one. I used cast iron that wasn’t pre-heated so I’m guessing that it would take an hour in a regular loaf pan since mine took a bit longer. I cut into it warm and it was wonderful but if you don’t want it a bit wet in the middle, wait until it is cool.
Cranberry Marmalade Loaf
1 cup dried cranberries
1 cup margarine at room temperature
3/4 cup granulated white sugar
2 egg replacers
2 teaspoons vanilla
1/2 cup orange marmalade
1/2 cup tofutti sour cream
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Soak cranberries in hot water for 15 minutes. Drain thoroughly and set aside.
Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan.
In a large bowl, beat margarine and sugar until light and fluffy. Add egg replacer, vanilla, marmalade, and sour cream, beating until combined.
In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture to wet ingredients mixing until blended. Batter will be thick. Fold in cranberries.
Pour into prepared loaf pan and bake for about 1 hour, until center tests done with a toothpick. Cool to room temperature before cutting to serve.