3/4 cup (1 1/2 sticks) butter. at room temperature
1 cup light brown sugar
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
Caribbean Lime 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
Heat the oven to 375 degrees F and grease a 9 x 5-inch loaf
Cake: 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.
Caribbean 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.
Yield: 8 to 10 servings
Orange Pound Cake: Substitute orange marmalade for lime marmalade
and orange zest and juice for lime.