Marmalade loaf cake

Marmalade loaf cake

How to Cook Cakes
Peter Cassidy

The flavour of this cake will vary depending on the marmalade you use; a thick-cut, old-fashioned marmalade will give the deepest and most distinctive flavour, whereas a pale variety with no shreds will result in a much subtler, gently orangey cake. You will need a 900g–1kg loaf tin.


Quantity Ingredient
oil, to grease
1 orange
2 eggs, at room temperature
170g butter, softened
85g soft light brown sugar
6 tablespoons orange marmalade
100g raisins
225g self-raising flour
150g icing sugar


  1. Heat the oven to 180°C. Lightly oil the tin and line the base and short sides with a strip of greaseproof paper. Finely grate the orange zest and squeeze the juice; set aside separately.
  2. Break the eggs into a small bowl and beat using a fork to break them up.
  3. In a large bowl, cream together the butter and sugar using an electric whisk or a wooden spoon, until pale and fluffy. Gradually add the eggs, beating well after each addition. Stir in the orange zest, 2 tbsp of the juice (reserve the rest), the marmalade and the raisins.
  4. Sift over the flour and fold in, using a large metal spoon or a spatula. Transfer the mixture to the prepared tin and bake in the middle of the oven for 35–45 minutes until a skewer inserted into the centre comes out clean, or with only a few moist crumbs clinging to it.
  5. Remove from the oven and leave the cake to cool in the tin for 15 minutes before turning it out onto a wire rack and peeling off the lining paper. Leave to cool completely.
  6. To make the icing, sift the icing sugar into a bowl and heat the remaining reserved orange juice in a small pan. Stir enough of the hot juice into the icing sugar to make a fairly stiff coating consistency, starting with just a teaspoonful. The icing should hold a trail when dripped from a spoon.
  7. Pour the icing over the cake, allowing it to drip a little down the sides, and leave to set fully before serving.
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