Mary Berry Marmalade Loaf Cake​ Recipe

This easy Mary Berry Marmalade Loaf Cake is made with self-raising flour, sweet orange marmalade, soft butter, caster sugar, and eggs. The result is a wonderfully moist, zesty, and buttery loaf, often made using a simple all-in-one method. It’s the perfect cake for an afternoon tea, makes one 2lb loaf, and is a fantastic way to use up a jar of marmalade.

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Mary Berry Marmalade Loaf Cake Ingredients

• 175g (6oz) self-raising flour
• 1 tsp baking powder
• 175g (6oz) caster sugar
• 175g (6oz) soft butter or baking spread, plus extra for greasing
• 3 large eggs
• 3 tbsp orange marmalade (fine-cut or shredless is best)
• 1 tbsp milk

How To Make Mary Berry Marmalade Loaf Cake

1. Preheat your oven and pan: Set the oven to 160°C Fan (180°C / 350°F / Gas 4). Grease a 2lb (900g) loaf pan with butter, then line the bottom and sides with a piece of baking parchment.
2. Combine all ingredients: In a large mixing bowl, add the self-raising flour, baking powder, caster sugar, soft butter, eggs, marmalade, and milk.
3. Mix the batter: Use an electric whisk to beat all the ingredients together for about 2 minutes. You can also use a wooden spoon and beat vigorously until the batter is smooth, pale, and well combined. This is the “all-in-one” method.
4. Fill the loaf pan: Spoon the batter into your prepared loaf pan and use a spatula to level the top.
5. Bake the cake: Place the pan in the center of the preheated oven and bake for 45-50 minutes.
6. Check for doneness: The cake is ready when it is golden brown, well-risen, and springs back when you gently press the top. You can also insert a skewer or a thin knife into the center; if it comes out clean, the cake is cooked.
7. Cool the cake: Let the loaf cake cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.

Recipe Tips

• Use Room Temperature Ingredients: For the all-in-one method to work perfectly, your butter must be very soft and your eggs at room temperature. This helps them combine easily and creates a lighter cake.
• Don’t Overmix: Beat the batter only until all the ingredients are smooth and fully combined. Overmixing can make the cake tough.
• Choose Your Marmalade: A fine-cut or shredless marmalade is best for this recipe, as it will mix evenly into the batter. If you only have thick-cut, the chunks of peel may sink to the bottom.
• Add a Simple Glaze: For an extra zesty kick and a beautiful shine, you can make a simple glaze. Warm 2 tablespoons of marmalade in a small saucepan with 1 tablespoon of water. Brush this mixture over the top of the cake while it is still warm from the oven.

What To Serve Marmalade Loaf Cake

This zesty loaf cake is absolutely delicious served on its own, perhaps with a cup of black tea or coffee. It’s a classic afternoon cake. You can also serve a slice with a light spread of butter. For a more dessert-like treat, try it with a spoonful of clotted cream or a dollop of Greek yogurt.

How To Store Marmalade Loaf Cake Leftovers

• Room Temperature: This cake is best stored at room temperature, not in the fridge (which can make it dry). Keep it in an airtight container, and it will stay moist and fresh for 3-4 days.
• Freeze: This cake freezes wonderfully. You can freeze the entire loaf or cut it into slices first. Wrap the cake (or slices) tightly in plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

Mary Berry Marmalade Loaf Cake Nutrition Facts

• Calories: 330 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 310mg
• Total Carbohydrate: 39g
• Dietary Fiber: 0.8g
• Sugars: 24g
• Protein: 4g

Frequently Asked Questions

• What does “all-in-one method” mean? This is a classic Mary Berry technique where all the cake ingredients are placed in the mixing bowl at the same time and beaten together. It’s a very quick, easy, and reliable way to make a simple sponge cake.
• Why did my cake sink in the middle? This often happens if the cake is underbaked or if the oven door was opened too early. Loaf cakes are thick, so the center takes the longest to cook. Always use a skewer to test that the very middle is cooked through before taking it out of the oven.
• Can I use a different kind of marmalade? Yes! While orange marmalade is traditional, this cake would also be delicious with lemon marmalade for a tarter flavor or even a grapefruit marmalade.

Try More Recipes:

• Mary Berry Key Lime Pie​ Recipe
• Mary Berry​ Cherry And Coconut Cake Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe