Marmalade bar

Marmalade bar

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Makes 1 cake, cuts into 8-10 slices
A delicious loaf cake with the citrus tang of orange marmalade and a crunchy demerara topping

Nutrition and extra info

  • Freezable

Nutrition: per slice (10)

  • kcal282
  • fat12g
  • saturates8g
  • carbs41g
  • sugars27g
  • fibre1g
  • protein3g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g self-raising flour
  • 1 tsp mixed spice
  • 100g golden caster sugar
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g mixed dried fruit
  • 140g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 tbsp marmalade
  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp white wine vinegar
  • 2 tbsp icing sugar
  • 1 tbsp demerara sugar

Method

  1. Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.

  2. Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.

  3. Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.

  4. Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bingylala72
20th Aug, 2016
3.8
This is a light cake - despite no egg it holds together well because of the wine vinegar - with a tanginess from both the marmalade and zest. I reduced the caster sugar to 50g (the mixed fruit and marmalade are sweet enough) and didn't make the topping. A really easy recipe, ideal if you're short of time or not an experienced baker.
PHinch94
20th Aug, 2015
3.8
Better than expected.
babybex
4th Feb, 2015
5.05
great recipe will be making again
gamblen
6th May, 2013
5.05
Just made this cake and it was truely scrumptious. It is quite light and very moist and extremely more-ish. I followed the recipe exactly, except that I added an egg and found it took 1hr 25 minutes to cook in a fan oven
stmartin
13th Apr, 2013
This is very similar to Delia's Marmalade Cake which I have been making for over 30 years. Hers doesn't have the glaze, only demerara sugar sprinkled on before it goes in the oven. It is foolish to leave out ingredients, even 1 teaspoon of vinegar. It is there for a purpose: because there is no egg the vinegar acts as a raising agent. I make this cake for my grandson who is allergic to eggs. The whole family loves it.
heathercrispin
24th Mar, 2013
I made this cake exactly as the recipe suggests; it is now a firm favourite and I make it regularly. It is particularly good made with Oxford Marmalade. Love it!
Paxos Girl
25th Feb, 2013
1.05
My rating should show a 5 star rating = soryy GF if this throws your ratings askew!!
Paxos Girl
22nd Feb, 2013
1.05
Didn't bother with the topping and used a homemade plum jam instead of marmalade. Also added a teaspoon of ground ginger to the mix. Cake was delicious and my husband had asked that I keep it in the 'to do again' binder'!!
lu lu
13th Jan, 2013
5.05
I added an egg and found cake was done after 45 mins. Husband helped and is very impressed with results. yummy.
ibizafan
22nd Oct, 2012
3.05
I found this a bit sticky I think there is a bit too much glaze on top, as when you cut it your hands are really sticky after. Also it fell apart a bit when cutting up. Also I didnt have any white wine vinegar, Im not sure what that would have done?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.