This cake is baked in a loaf tin. The fruit makes it very moist and the flavours improve with keeping.
Apricot and Marmalade Loaf
Preheat the oven to 160c and prepare a 2lb loaf tin.
3 large eggs, beaten
175g self raising flour
2 teaspoons ginger
75 softened butter
75g light muscovado sugar
150g apricots, peeled and chopped
4 tablespoons marmalade
Beat all the ingredients together until smooth but only for a minute or two. Bake for about an hour or until the cake is golden brown, firm to touch and shrinking away from the sides of the tin.