Not one, but TWO, out-of-the-ordinary ingredients are important to this delicious sweet loaf recipe: golden caster sugar and mixed spice. While a cook on this side of the Atlantic could substitute a lightly colored organic sugar (such as the one made by Florida Crystals) in recipes calling for golden caster sugar, it’s worth having the real deal on hand — it’s an absolutely essential, non-swappable ingredient in many British recipes (especially this one), so check out the link above or see the Resources page.
Mixed spice is another story altogether. There doesn’t seem to be a U.S. source for said mixture, and while there is some suggestion out there that one could happily substitute Pumpkin Pie Spice for mixed spice, my jar of mixed spice (from Sainsbury’s) lists the following ingredients:
- coriander seed
That’s right: dill! Seed, presumably. Definitely not along the lines of any Pumpkin Pie Spice I’ve ever seen, so unless you have a UK friend who can help keep your store cupboard filled, our suggestion would be to mix up a batch of your own mixed spice based on the recipe posted in the drop-down menu under the In General tab above. And maybe even add a little dill.
As for the remainder of the ingredients list for this recipe, I used the Golden Berry Blend from Trader Joe’s for the dried fruit, and part of a batch of Meyer Lemon and Blood Orange Marmalade that I’d made recently (thank you Melissa Clark!) when I baked up the loaf that had everyone clamoring for more.
1 ½ cups all-purpose flour
2 ¼ tsp. baking powder
1 tsp. mixed spice
¾ tsp. kosher salt
4 oz. golden caster sugar
zest 1 orange
zest ½ lemon
4 oz. mixed dried fruit
5 oz. butter
5 tbs. marmalade, divided
4 fl. oz. milk
1 tsp. white wine vinegar
2 tbs. confectioner’s sugar
1 tbs. demerara sugar
Heat oven to 325°F. Line a 9”x 5” loaf pan with a 9” wide strip of parchment paper, leaving the excess to hang over the long edges of the pan. Lightly spray the ends of the pan and the paper with cooking spray.
Place the flour, baking powder, mixed spice, salt, sugar, zests, and dried fruit into a large bowl and mix together.
Melt the butter and 2 tbs. of the marmalade in a saucepan, then stir in the milk. Pour this over the dry ingredients, add the vinegar and mix well.
Pour the cake mixture into the lined loaf tin and bake for 55-60 minutes, or until an inserted skewer comes out clean.
Meanwhile, make the glaze by heating the remaining marmalade with 2 tbs. water and the confectioner’s sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with the demerara sugar. Leave to cool in the tin, then lift out using the extended edges of the parchment paper after releasing the ends of the loaf from the tin by sliding a knife between the loaf and tin. This loaf is delicious warm and freshly baked, but will keep well in an airtight container for a few days too.