Experiment

How similar are mincemeat and marmalade? If the mincemeat cake recipe is made using a jar of marmalade, what happens? The mixture was definitely more liquid, and I considered adding more flour. I still added sodium bicarbonate, and maybe that's why the mixture had overflowed the tin half way through cooking. What emerged was half the height of the tin, and more like a dense, rich pudding than a cake, with a fringe of brandysnap-like crispy bits. Not unpleasant.

So, conclusions. Marmalade is a set jelly, so I guess its sugar soon became a liquid syrup, and overwhelmed the flour. Any suggestions from real bakers gratefully received!