TCS - May's Marmalade gingerbread

The Cake Slice Bakers are baking from

 our current cakebook 

for year November 2015 to October 2016!

Maida Heatter's Cakes

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May Cake options: 
1. Big Daddy's Cake P71
2. Dione's Chocolate Roll P75
3. Aunt Leah's Raspberry Bars P245
4. Marmalade Gingerbread P317

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Making the Marmalade Gingerbread was quite

interesting, and so easy to put together!

Always use room temperature ingredients (unless specified)

creamed the butter to loosen it, add the honey,

then the marmalade, half the dry ingredients,

add the two eggs, one by one,

followed by the rest of the dry ingredients.

Lastly stir in the rum infused grated lemon rind.

As usual, I choose to make mini-cakes instead of one big one.

Divide the mixture into buttered and floured pans,

into a pre-heated oven.  Since I made mini-cakes,

these took me only 30mins!

It baked very well and has a light and tight cake crumb,

came out of the pans without any hitch too.

 

I used a local Malaysian honey, the vendor asked me - did I want

the Kampong (village) or the Hutan (jungle) honey

Kampong meant honey made from Durian flowers etc

Hutan meant honey made from wild flowering plants!

Love those bees!

I would say the taste of this cake will largely depends

on the honey you use.  On the hindsight, I should have reduced

the amount for the honey - as is - a wee wee bit too sweet for my taste.

 

even then, I served this with ice cream and toasted hazelnuts!

 

with my fruits and Turkish coffee for breakfast this morning!

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 For those of you interested in joining the Cake Slice,

 a group of dedicated bakers, please contact Laura,

our group administrator, with enquiries."

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