First, pre heat your oven to 180oC (fan 160o)/ 350oF or Gas 4. Line or prepare your chosen baking tin.
In a large mixing bowl, sift together the flour, baking powder and the ground cinnamon and mix it so it is evenly distributed. Stir in the sugar and then add in the chopped nuts.
Then add the softened butter to the bowl.
In a small bowl, lightly beat the three eggs together and then transfer them to the bowl with the other ingredients. Mix together until well combined.
Finally, add in all but 25g of the marmalade. The last 25g can be used later on to brush on the cake as a glaze.
Spoon the mixture into the tin and put in the oven.
Bake for 1- 1 1/4 hours but check that the cake is cooked thoroughly in the middle by testing with a skewer inserted into the centre. If you see the cake looks like it’s getting too brown on top, you could always cover it with some foil to prevent it burning too much.
Remove from the oven and after 5 minutes put the loaf onto a wire rack to cool for a further 5 minutes.
Warm the rest of the marmalade through by putting it in the microwave for 10 seconds. If you prefer, gently heat it in a pan on the hob instead. Add a tablespoonful of water to the mixture, stir it and then brush it all over the loaf.
Leave the loaf to cool completely.
The loaf can be served with or without being spread with butter. The choice is yours!