Lime Pound Cake with Caribbean Lime Spread

Cake:
3/4 cup (1 1/2 sticks) butter. at room temperature
1 cup light brown sugar
2 eggs
3/4 cup Rose's lime marmalade
Grated zest of 1/2 lime
4 tablespoons freshly squeezed lime juice
2 teaspoons ginger
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons dark rum

Spread:
1/2 cup (1 stick) butter at room temperature
1 tablespoon sifted confectioners' sugar
1 tablespoon dark rum
2 tablespoons Rose's lime marmalade
1 tablespoon finely chopped crystallized ginger

To make the cake, heat the oven to 375 degrees F and grease a 9 x 5-inch loaf pan.

In a large bowl beat the butter with the sugar. Beat in the eggs one at a time, then mix in 1/2 cup of lime marmalade, the grated zest, 1 tablespoon of lime juice, and the ginger. Add the flour, baking powder, and baking soda and beat until the mixture is thoroughly blended.

Put it in the prepared pan and bake for 20 minutes, then lower the heat to 350 degrees F and bake until a wooden pick inserted in the middle comes out clean, about 25 to 35 minutes longer. Remove from the oven.

During the last few minutes of cooking, combine the remaining 1/4 cup of marmalade with the remaining 3 tablespoons of lime juice, the 2 tablespoons of rum, and 3/4 of a cup of cold water in a small pan. Bring to simmering point, stirring the ingredients. Stick a skewer into several places in the loaf, then strain about 1/3 cup of the liquid over the surface. Let it sink in for a minute or two, then repeat this step two more times. Leave the cake in the pan for 15 minutes; then remove and let it cool on a wire rack.

To make the lime spread, cream the butter with the confectioners' sugar, then stir in the rum and marmalade. Mound in a little dish and serve with the cake.

Serves 8 to 10.

NOTE: To make an orange pound cake, substitute orange marmalade for lime marmalade and orange zest and juice for lime.