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.
- 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.