Traditional British Food: Marmalade Teabread

It was 2:00 on Friday afternoon and I hadn't decided what to make for tea.  I wanted something simple, not chocolate (we've had quite a bit lately), and something that didn't require softened butter, because it's February, I hadn't prepared, and I don't have a microwave.

The butter for Marmalade Teabread is rubbed in, like making a pie crust, which means it goes in cold--no softening required.  I also haven't been to the grocery store in almost a week now, because we've had so much snow, but this recipe only requires pantry ingredients.  I used Mackay's Dundee Marmalade, because the last time I attempted a marmalade cake, I used Frank Cooper's Original Oxford Marmalade and the cake was unpalatable in its bitterness.

Marmalade Teabread