2/3 Cup Chunky Marmalade – divided
12 Tbs Butter – unsalted and softened – plus extra for greasing loaf pan
½ Tb Butter – unsalted for glaze
¾ Cup Granulated Sugar
2 tsps Lemon zest
1 tsp Orange zest
3 Large Eggs – room temperature
2 Tbs Orange Juice – freshly squeezed
1 ½ Cups Flour
1 ½ tsp Baking Powder
¾ tsp Fine Sea Salt
4 Tbs Powdered Sugar
Preheat oven to 350^ and grease a 9 X 5 loaf pan, preferably glass. In the bowl of an electric mixer, beat together the butter, sugar and zests until light and fluffy. Beat in eggs one at a time, until all incorporated. Beat in 1/3 cup marmalade and the orange juice. In a separate bowl, whisk together the flour, baking powder and salt. Fold the dry ingredients into the wet making sure they are well combined. Pour the batter into the greased loaf pan and bake 50 – 60 minutes until the top of the loaf is golden brown and a tester inserted in the center comes out clean. Remove from the oven and cool 10 minutes before removing from the pan. Continue to cool on a wire rack. Place a sheet of wax paper under the rack to catch the glaze.
GLAZE: Heat remaining marmalade in a small pot over low heat, stirring often to make sure it does not burn. When melted, whisk in the powdered sugar and the ½ Tbs of butter. Continue whisking until smooth and then spread the warm glaze over the top of the slightly warm bread. Cool completely before slicing.
This bread is best made a day ahead. I remember that my Grandmother would make a thick chunky prune jelly to make this bread with. I don’t have that recipe so I use Orange or Tangerine, preferably, when I can find it.