Mary Berry Marmalade Loaf Cake

There’s a particular kind of afternoon — usually drizzly — when the only sensible thing to do is put the kettle on and bake something orangey and comforting. That’s where this marmalade loaf cake comes in. I first made it on a Sunday when I had a few tablespoons of marmalade sulking at the bottom of the jar, and ever since, it’s become one of those quiet, dependable recipes I return to.

It’s classic Mary Berry — unfussy, reliable, and works like a charm every time. The flavour? Bold, citrusy, slightly bitter in the best way. The texture? Moist, close-crumbed, and begging for a thick slice of butter or a side of stewed plums if you’re feeling decadent. This cake isn’t flashy. It’s just lovely. And sometimes, that’s enough.

Ingredients List

• 125g butter — Make sure it’s soft. Straight from the fridge won’t cut it.
• 2 large eggs
• 60ml milk — Whole milk if you’ve got it, but semi-skimmed will do.
• 3 heaped tablespoons marmalade (around 135ml) — Go for chunky Seville orange.
• 110g caster sugar — Plus a teaspoon or two extra for sprinkling on top.
• 250g plain flour
• 1 tsp baking powder
• 1 orange — You’ll need the zest and just a tablespoon of the juice.

If you want to play around, add a handful of chopped dates or some toasted walnuts — both work surprisingly well. But honestly, it’s just right as it is.

How to Make It

1. Preheat your oven to 190°C (170°C fan) or 375°F. Line a standard loaf tin with baking paper or grease it well.
2. Grate the zest of your orange, then squeeze half to get about a tablespoon of juice. Don’t skip the zest — it lifts everything.
3. In a large mixing bowl, chuck in the butter, eggs, milk, marmalade, sugar, flour, baking powder, orange zest, and juice.
4. Mix gently — either by hand or using a food processor for 15 seconds. Scrape down the sides, then give it another 5 seconds. It should look smooth but not whipped.
5. Pour the batter into your tin. Use a butter knife to make a shallow line across the top (helps it rise evenly). Sprinkle a bit of caster sugar over.
6. Bake for 45 minutes to 1 hour. Don’t open the oven before 45 minutes — just don’t. Check with a skewer. If it comes out clean, it’s done.
7. Cool in the tin for 10 minutes, then turn it out onto a wire rack. It smells so good at this point it’s almost rude.
8. Wait until it’s completely cool to slice it — I know, I know. But it’s worth it. Warm slicing leads to squidge.

I once tried slicing it early with a bread knife and ended up with what can only be described as “crumble surprise.” Still tasty, mind you.

Common Mistakes

Why is my loaf cake dry?
Probably overbaked it. Start checking at 45 minutes, and take it out as soon as the skewer’s clean.

Why does my cake sink in the middle?
Usually down to opening the oven door too early. I’ve done it myself — the suspense is real. But hold off until the 45-minute mark at least.

Why is the flavour flat?
The marmalade’s the star. A cheap, bland one won’t carry the cake. Go bold or go home.

Why is my cake greasy?
Could be the butter wasn’t properly creamed or the oven temp was too low. Make sure it’s preheated properly.

Do I really need to zest the orange?
Yes. Don’t argue. The zest is everything.

Storage and Reheating Tips

• At Room Temp: Keeps well for 3 days in an airtight tin. It actually tastes better on day two — more settled and citrusy.
• In the Fridge: Not ideal, but works if it’s warm in the kitchen. Let it come to room temp before serving.
• Freezer: Wrap in cling film and foil, then freeze. Keeps for up to 3 months. Thaw overnight at room temp.

Reheating:

• Oven: Wrap in foil and warm at 160°C (320°F) for 10–12 minutes.
• Microwave: Slice, place on a plate, and zap for 20–30 seconds. Just enough to warm, not dry.
• Steamer: Odd choice, but surprisingly good. Wrap slices in foil and steam for 5 minutes for a soft, pudding-like vibe.

What to Serve With It

• A cup of strong English tea — ideally with the rain hammering on the window.
• A dollop of thick cream or clotted cream — adds richness and makes it pudding-ish.
• Toasted with butter — Yes, you can toast slices. Game-changer.

FAQ Section

Can I use self-raising flour instead of plain?
You can, but leave out the baking powder or it might rise too quickly and crack wildly.

Can I make this dairy-free?
Yes, use a plant-based butter and milk. The flavour will shift a bit, but it still works.

Can I make it in a round tin?
Absolutely. Just reduce the baking time by about 10 minutes and keep an eye on it.

Can I add other fruits or nuts?
Yes. Chopped walnuts, dried cranberries, or sultanas all pair well with marmalade.

Try More Recipes:

• Mary Berry Buttermilk Cake
• Mary Berry Apple Cupcakes
• Mary Berry Lemon Courgette Cake