150gorange marmaladethick or thin cut according to personal taste or what you’ve got!
1tablespoonmilk
1-2tbspDemerara sugar
Instructions
Line 3 small loaf tins or a 20cm round cake tin with baking parchment.
Preheat the oven to 170 C / Gas mark 3.
In a bowl, beat together the sugar and butter until pale and fluffy.
Beat the eggs together and slowly add to the butter mixture and mix until creamy.
Sift and fold in the flour and ground coriander then add the marmalade, dried fruit and cherries. Mix well and gently add the milk. Transfer the mixture to the prepared cake tin and smooth the top. Sprinkle over the Demerara sugar.
Bake in the preheated oven for 25-30 minutes for the small tins or 1 hour approximately for the round cake tin, or until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool in the tin.
Once cooled, remove from the tin and remove and discard the baking parchment. Slice and enjoy.
Notes
Variation: Try 150g diced apricots and 150g chopped walnuts