Makes 1 2-lb loaf (serves approx. 12)

I like to use extra chunky marmalade in this delicious tea bread. It helps to give extra texture to the baked loaf and prettifies the top! Yorkshire Tea company does make a lovely marmalade loaf of their own, which is quite good, but you just can't beat homemade! It's always infinitely better! (Besides my own is twice the size and half the price, not to mention just that bit tastier!)

140g of marmalade (reserve 1 TBS for later) (2/3 cup)
170g of butter, softened (3/4 cup)
170g ounces light soft brown sugar (3/4 cup)
3 large free range eggs, beaten
280g self rising flour (2 cups)
1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
100g pecan halves, divided (scant cup)

Pre-heat the oven to 180*C/350*F/gas mark4. Lightly butter a 2 pound loaf tin and then line it with greaseproof paper. Set aside, along with 1 TBS of the marmalade (in a small sauce pan.)

Put the butter, remaining marmalade, sugar, eggs, flour, baking powder and spices into a large bowl. Blend with an electric beater for two minutes or so until smooth and light. Stir in 2/3 of the pecan nuts.

Tip the batter into the prepared pan and smooth the top. Sprinkle the remaining pecan nuts over top evenly. Bake in the heated oven for about 1 - 1 1/4 hours until a skewer inserted in the centre of the loaf comes out clean and the top springs back when lightly touched. (If it is browning too much you can cover it with foil after 45 minutes) Once cooked remove it from the tin and allow to cool slightly on a wire rack.

Gently heat the reserved marmalade and then brush it evenly over top of the warm loaf. Allow to cool and serve cut into slices.