This Mary Berry Marmalade Loaf Cake Recipe is a sticky and citrusy recipe, which features tangy chunky marmalade and fresh orange zest. It’s a traditional British tea bread, ready in about 1 hour and 15 minutes.
Mary Berry Marmalade Loaf Cake Recipe Ingredients
For the Cake:
- 8 oz (225g) self-raising flour
- 1 level teaspoon baking powder
- 6 oz (175g) baking spread or softened butter
- 6 oz (175g) caster sugar
- 3 large eggs
- 2 tablespoons chunky orange marmalade
- Finely grated zest of 1 orange
- 2 tablespoons milk
For the Topping:
- 3 tablespoons orange marmalade
- 1 tablespoon boiling water (to loosen)
How To Make Mary Berry Marmalade Loaf Cake Recipe
- Prep the oven and tin: Preheat the oven to 320°F (160°C / 140°C Fan / Gas Mark 3). Grease a 2lb (900g) loaf tin and line the base and sides with baking parchment.
- The All-in-One Method: Measure the self-raising flour, baking powder, baking spread (or soft butter), caster sugar, eggs, and milk into a large mixing bowl. Add the 2 tablespoons of marmalade and the orange zest.
- Mix the batter: Using an electric mixer, beat all the ingredients together for about 1-2 minutes until the batter is well-blended and smooth. The pieces of marmalade peel should be evenly distributed.
- Bake the loaf: Spoon the batter into the prepared loaf tin and level the surface with the back of a spoon. Bake in the center of the preheated oven for 1 hour to 1 hour and 15 minutes. The cake is ready when it is well-risen, golden brown, and a skewer inserted into the center comes out clean.
- Glaze: While the cake is still warm in the tin, make the glaze. Put the 3 tablespoons of marmalade and the boiling water into a small bowl and stir to loosen (you can microwave it for 10 seconds if needed). Brush this sticky mixture evenly over the top of the warm cake.
- Cool: Leave the cake to cool completely in the tin before turning it out. The glaze needs to set, and the cake is fragile while warm.
Recipe Tips
- Marmalade Choice: A high-quality “Thick Cut” Seville orange marmalade gives the best flavor and texture. The chunks of peel add a lovely chewiness to the sponge.
- Baking Spread: Mary Berry usually recommends baking spread (like Stork) for all-in-one cakes because it aerates better than butter straight from the fridge, resulting in a lighter loaf.
- Preventing Burning: Because of the sugar in the marmalade, this cake can brown quickly. If the top looks dark but the middle isn’t done, cover the tin loosely with foil for the last 20 minutes of baking.
- Storage: Like most sticky fruit cakes, this loaf improves with age. If you can wait, wrap it in foil and eat it the day after baking; it will be stickier and more flavorful.
What To Serve With Mary Berry Marmalade Loaf Cake
This cake is perfect for breakfast or afternoon tea.
- Salted Butter: Slice it thickly and spread with cold salted butter.
- Earl Grey Tea: The bergamot in the tea pairs perfectly with the orange.
- Greek Yogurt: A dollop on the side cuts the sweetness.
- Warm Custard: Turn a slice into a pudding by serving it warm with custard.
How To Store Mary Berry Marmalade Loaf Cake Recipe
- Room Temperature: Store the cake in an airtight tin or wrapped in greaseproof paper and foil. It keeps very well for up to 1 week at room temperature.
- Freeze: Wrap the unglazed loaf in foil and freeze for up to 3 months. Ideally, freeze it without the sticky topping and add the glaze after thawing and warming slightly.
Mary Berry Marmalade Loaf Cake Recipe Nutrition Facts
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugar: 26g
- Protein: 4g
Nutrition information is estimated per slice based on 10 servings.
FAQs
Can I add dried fruit?
Yes. You can fold in 3 oz (75g) of sultanas or dried cranberries at the end of the mixing stage for extra texture.
My marmalade is too thick, what do I do?
If your marmalade is very stiff, warm it gently in the microwave or a small saucepan to loosen it before adding it to the batter. This ensures it mixes in evenly rather than staying in a clump.
Can I use a round tin?
Yes, you can bake this in an 8-inch round cake tin. Reduce the baking time to approximately 45-50 minutes.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry Marmalade Loaf Cake Recipe
Description
A sticky, comforting British tea loaf packed with zest and thick-cut marmalade, finished with a glossy orange glaze.
Ingredients
Instructions
- Preheat oven to 160°C (320°F). Grease and line a 2lb loaf tin.
- Combine flour, baking powder, spread, sugar, eggs, milk, zest, and 2 tbsp marmalade.
- Beat with electric mixer until smooth (1-2 mins).
- Pour into tin and bake for 60-75 minutes until golden and firm.
- Mix remaining 3 tbsp marmalade with 1 tbsp hot water.
- Brush glaze over the warm cake.
- Cool completely in the tin.
Notes
- Foil: Keep an eye on the cake after 50 minutes; tint with foil if browning too fast.
- Marmalade: Seville Orange marmalade provides the most traditional, slightly bitter-sweet flavor profile.
Mary Berry Marmalade Loaf Cake Recipe
