Marmalade bar

Marmalade bar

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(21 ratings)

Prep: 20 mins Cook: 1 hr


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



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

  • zest ½ lemon



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

  • 100g mixed dried fruit
  • 140g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 tbsp marmalade
  • 125ml milk



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

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


  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.

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Comments, questions and tips

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14th Oct, 2018
I'm not usually one for fruit cakes, but made this for the visiting in-laws. It's incredibly sticky, perhaps because so much glaze was made and I drizzled it as a sauce on each slice! Used a mix of dried cranberries and raisins and this worked well.
17th Sep, 2018
Can you use apple cider vinegar instead? Additionally, better to add an egg too?
princessdaisy's picture
1st May, 2017
Great every day cake. I used lime/ginger marmalade, so ground ginger instead of mixed spice, I also used lime vinegar. Made 2 1lb cakes, almost same baking time.
20th Aug, 2016
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.
20th Aug, 2015
Better than expected.
4th Feb, 2015
great recipe will be making again
6th May, 2013
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
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.
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
My rating should show a 5 star rating = soryy GF if this throws your ratings askew!!


17th Sep, 2018
Can you use apple cider vinegar instead? Additionally, better to add an egg too?
goodfoodteam's picture
19th Sep, 2018
Thanks for your question. Yes you can use apple cider vinegar. There's no need to add an egg.
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