Marrow & pecan cake with maple icing

Marrow & pecan cake with maple icing

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(2 ratings)


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Cooking time

Prep: 25 mins Cook: 1 hr, 20 mins

Skill level



Cuts into 16 slices

Using grated marrow in this homely cake gives it a great texture- top with cream cheese frosting

Nutrition and extra info

Additional info

  • un-iced
Nutrition info

Nutrition per serving



  • 250ml sunflower oil, plus extra for greasing
  • 300g self-raising flour
  • 3 tsp mixed spice
  • ½ tsp baking powder
  • 250g light soft brown sugar
  • 4 large eggs
  • finely grated zest and juice 1 orange
  • 300g marrow flesh, coarsely grated and squeezed of any liquid
  • 200g pecans, roughly chopped

For the icing

  • 50g butter, softened
  • 250g cream cheese
  • 4 tbsp maple syrup

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  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.
  2. While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve.

Recipe from Good Food magazine, September 2013

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keds's picture
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Absolutely gorgeous and very moist. Pecans in France not always easy to get and expensive so I changed to walnuts on second time of baking and just as good if not better. Had courgettes in the garden and used those as well. For the icing I sprinkled with mixed seeds i.e. sunflower, pumpkin, linseed - very tasty and prettier decoration!

alisoncady's picture

Delicious cake, straightforward to make. Made the icing as in the original instructions, started sloppy but beating with handheld mixer thickened it up to the right consistency.

sbradley's picture

This was a very nice cake. The marrow made it nice and moist and the flavours of the maple and pecans complemented each other really well. Like the previous reviewer I thought the frosting should have had icing sugar in it so I made my own version with different quantities of the ingredients given and I included icing sugar. It had a lovely taste and I'm not even that fond of maple syrup. Definitely one to make again.

christinegordon's picture

Really yummy cake-I actually added more marrow than recommended as I had such a huge one and it still worked fine-very moist. I didn't have maple syrup so just used golden syrup and it tasted just fine.

sminki's picture

The cake was lovely, very moist and a great flavour from the orange and spice. However, I couldn't get the icing to work. It was very sloppy, wouldn't firm up at all, was there meant to be icing sugar in it? If not, what was I doing wrong? Luckily the cake was delicious without it!