Marmalade Bar Food

MARMALADE BAR

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
• Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
• Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
• Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.

MARMALADE MERINGUE BARS

Steps:

• Cream butter in medium mixing bowl.
• Gradually add 1/4 c sugar; beat until light and fluffy.
• Add egg yolks, orange rind, and vanilla; beat until well-blended.
• In separate bowl, combine flour, 1/4 c wheat germ, 1/4 c pecans, and salt.
• Add flour mixture to creamed mixture; combine well.
• Press dough evenly into ungreased 8x8 baking dish, across bottom and up 1" on all sides to make a crust.
• Bake at 350 for 12-15 min or until golden brown.
• While dough is baking, prepare meringue: Beat egg whites (at room temp) until soft peaks form.
• Gradually add remaining 1/4 c sugar (1 Tbsp at a time), beating until stiff peaks form.
• Fold in remaining 1/4 c wheat germ and 1/4 c pecans; set aside.
• Spread marmalade over warm crust; top with meringue.
• Bake at 350 for 18-20 min or until golden brown.
• Cool in pan on wire rack.
• Sprinkle w/powdered sugar, if desired.
• Cut into bars or squares.
• Store in airtight container for up to 1 week.