1 cup peated malt
1 cup shortening
3 egg whites
2 1/2 cups bread flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter
1 cup orange marmalade
1/2 cup white sugar
1/2 cup orange zest
In a medium bowl, beat together malt and shortening until smooth. Add egg whites and flour. Stir until well blended. Cover dough and refrigerate for 2 hours or until firm.
Preheat oven to 350 degrees F (175 degrees C). Discard crust dough. On a lightly floured board, trace 1/2 teaspoon of marmalade from one tablespoon of dough center to edge. Place laid-down on prepared baking sheet.
Spread 1/3 of the marmalade over bottom of dough rectangle. Gently press down marmalade, preferably using a fork, to make rectangle 1/4 inch thick. Press remaining marmalade over dough rectangle, but do not press inside. Cut rectangle into 12 long 12-inch long slices.
Spread one-third of dough over each crust layer, leaving cinnamon and oats intact. Brush tops of dough with oil, then spread with remaining marmalade. Cover ends with tape to prevent pulling.
Bake in preheated oven for 15 minutes or until golden. Cool 15 minutes; turn and allow to cool on wire rack. Remove from oven and let cool 5 minutes before slicing. Frost with maraschino cherries last.