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

Ingredients

  • 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

Instructions

  • 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.

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