I got this recipe from my grandpas scrapbook. It used to belong to my great great grandmother. It is a fantastic recipe that withstands the test of time, but there were one or two changes that I made, such as substituting orange zest for candied peel, and more obviously, using quail eggs rather than chicken eggs; I thought would give them a try, since I had a number at home. Quail eggs are richer than chicken eggs, and the yolk to white ratio is higher, meaning a slightly denser loaf. This worked out really well for a spiced tea loaf, but you shouldn't use them if you are trying to make a light fluffy sponge. I also used my own homemade marmalade. Based on the brands I used, each slice is about 161 calories.