Mary Berry Marmalade Loaf Cake Recipe

Mary Berry's marmalade loaf cake uses marmalade in the batter and as a glaze — giving a distinctly bittersweet, fragrant loaf cake that is completely its own thing.

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Prep Time 15

Cook Time 55

Cooling Time 15

Total Time 1 25

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 290

Ingredients Method Notes

Ingredients

Marmalade Loaf Cake:
175 g unsalted butter softened
175 g soft light brown sugar
3 large eggs room temperature
175 g self-raising flour sifted
1 tsp baking powder
4 tbsp good quality thick-cut Seville orange marmalade
Finely grated zest of 1 large unwaxed orange
2 tbsp fresh orange juice
2 tbsp whole milk
1 tsp vanilla extract
Marmalade Glaze:
4 tbsp good quality marmalade
1 tbsp fresh orange juice
Optional:
75 g walnuts or pecans roughly chopped
50 g dark chocolate chips

Method

Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line a 900g loaf tin with parchment sling.
Beat butter and brown sugar 4–5 minutes. Add eggs one at a time. Add vanilla, orange zest, and juice. Add marmalade — beat briefly. Small flecks of peel in the batter are correct.
Sift in flour and baking powder. Add milk — fold gently. Fold in walnuts or chocolate chips if using.
Spoon into tin — level surface. Bake 55–65 minutes until golden and skewer comes out clean. Cover after 40 minutes if browning too quickly. Cool in tin 15 minutes.
Warm marmalade and orange juice in a small pan until liquid. Lift cake from tin onto a wire rack over parchment. Brush warm glaze over top and sides — two coats for a deeper, glossier finish. Cool completely.

Notes

Use thick-cut Seville orange marmalade — gives the most complex, most bittersweet flavour.

Soft light brown sugar suits marmalade — the molasses note complements the bittersweet character.

Flecks and threads of peel in the batter are correct — they give the characteristic appearance.

Apply glaze while the cake is still warm — two coats for a properly integrated, glossy finish.

This cake improves over 2–3 days — make it ahead whenever possible.

Freeze without glaze for up to 3 months.