Tuesday 15 January 2013

Spiced Marmalade Loaf Cake

Marmalade cake with some warming spices and chopped nuts
These days much is said about using seasonal produce and going to back to foods of yesteryear. When it comes to seasonal foods people automatically think of fresh fruits and vegetables but this needn't strictly be the case. January is the month in which Seville oranges appear in our shops ready for making marmalade at home, however not everyone wishes to make marmalade at home. Many people may not have even tasted the wonderful orange bitterness of a thick-cut marmalade. Sales of marmalade have been in decline for some years now as chocolate spread and peanut butter are favoured by younger customers.

If you have been given a jar of homemade marmalade or received one in a Christmas hamper don't shove it to the back of the cupboard. Bring it out and enjoy it. If marmalade and toast isn't for you try it in this recipe for Spiced Marmalade Loaf Cake. The ground ginger and mixed spice in the recipe add flavour interest and are reminiscent of Christmas while the nuts give, what is a soft cake, texture.

For the almonds and walnuts you can buy them pre-chopped or blitz them in a food processor to get the size and texture of your choice. I line loaf tins with liners to save cutting out baking parchment and greasing it.

Click here for a printable recipe.

Equipment:2lb (1kg) loaf tin, Baking parchment (this will need to be greased) or loaf tin liners, Large mixing bowl, Extra baking parchment or foil to put on top of the cake to stop it burning, Skewer, Small saucepan.


8oz (225g) self-raising flour

1 tsp (5ml) baking powder

2 tsp (10ml) ground ginger

1 tsp (5ml) mixed spice

6oz (175g) soft light brown sugar

2oz (50g) chopped blanched almonds

2oz (50g) chopped walnuts

6oz (175g) softened, unsalted butter or baking spread

2 large free-range eggs, lightly beaten

4oz (115g) thick-cut marmalade

For the topping

1oz (25g) thick-cut marmalade

1tsp (5ml) water.


1. Line the loaf tin with either the greased baking parchment or tin liner.

2. Get your oven up to temperature to 180°C/Gas mark 4.

3. In the large mixing bowl sift the flour, baking powder, ginger and mixed spice.

4. Add the sugar, almonds, walnuts, butter or baking spread, eggs and marmalade to the bowl.

5. Mix well until all the ingredients are combined and then fill the tin with the mixture. Level the top of the cake mix.
6. Bake for 35 minutes and then cover the top of the cake with the baking parchment or foil to stop it browning too quickly.

7. Check the cake is thoroughly cooked by inserting the skewer into the middle to see if it comes out clean. If cake mixture is still on the skewer keep baking for 5 minutes intervals until the skewer comes out clean.

8. Once the cake is cooked take it out of the tin and put on a wire cooling rack.

9. In the small saucepan put the topping ingredients of marmalade and water.

10. Heat gently until the marmalade breaks down slightly.

11. Brush or spoon on the top of the cake and then leave to cool.


  1. Hubbie makes his own marmalade & so there is always plenty of jars in our cupboards.
    I like to make use of it in a bread & butter pudding where you use tiny marmalade sandwiches as the base, it gives it a real citrus punch.
    Also love marmalade stuffed herring - but alas Hubbie not keen on fish which could include the possibility of bones.

    1. I made sure with this recipe that there was a decent amount of marmalade that went in it to justify calling it a marmalade loaf. I've been given a jar of ginger preserve that I need to do something with as well. The problem with preserves is that they seem to preserve for too long in my cupboard!


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