Marmalade Loaf Cake

    1 hour

    Packed with orange flavour, this sticky loaf cake will go down a treat with marmalade lovers! It tastes even better if you use homemade marmalade. The amount you use for the glaze is up to you!

    9 people made this

    Serves: 8 

    • Cake
    • 175g butter, softened
    • 175g caster sugar
    • 3 eggs, lightly whisked
    • 120g coarse-cut marmalade
    • 1 orange, zested
    • 225g self raising flour
    • 1 teaspoon baking powder
    • 60g ground almonds
    • Glaze
    • 2 or 3 tablespoons coarse-cut marmalade

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Cake: Preheat the oven to 180 degrees C. Line the base and sides of a 23 x 13 x 7cm loaf tin with baking paper.
    2. Beat together softened butter and caster sugar with an electric hand mixer until well combined. Beat in eggs, 120g marmalade and orange zest. Using a large spoon, fold in flour, baking powder and ground almonds until there is no sign of any flour.
    3. Spoon the cake mixture into the loaf tin. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 5 minutes.
    4. Glaze: Gently warm 2 or 3 tablespoons of coarse-cut marmalade in a non-stick pan, then spoon over the top of the cake while it is still warm. Remove the cake from the tin, and leave to cool completely on a wire rack.

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    Reviews and Ratings
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    Reviews in English (9)


    This was incredible! Moist, fruity and sticky on top - delicious! Big thumbs up!!  -  05 Mar 2014  (Review from Allrecipes UK & Ireland)


    Super moist, I loved it! Thanks so much for sharing!  -  05 Mar 2014  (Review from Allrecipes UK & Ireland)


    DD was bored and so decided some Sunday afternoon baking was in order. She plumped for Marmalade cake then I discovered the orange & ginger marmalade she planned to use was a tiny 42g jar.... I came across this recipe when trying to verify how much she actually needed. In the end we swapped the marmalade IN the loaf for some rhubarb & ginger preserve, added a squeeze of orange juice along with the zest, and topped it with the mini jar; to tie all the flavours together. Utterly delicious! Would definitely bake this one again.  -  24 Apr 2016  (Review from Allrecipes UK & Ireland)