Marrow & pecan cake with maple icing

Marrow & pecan cake with maple icing

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(6 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins


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

  • un-iced

Nutrition: per serving

  • kcal470
  • fat36g
  • saturates9g
  • carbs32g
  • sugars19g
  • fibre2g
  • protein5g
  • salt0.4g
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  • 250ml sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 300g self-raising flour
  • 3 tsp mixed spice
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250g light soft brown sugar
  • 4 large eggs
  • finely grated zest and juice 1 orange



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

  • 300g marrow flesh, coarsely grated and squeezed of any liquid
    Basket of marrows


    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 200g pecan, roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

For the icing

  • 50g butter, softened



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

  • 250g cream cheese
  • 4 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  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.

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Comments, questions and tips

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Fiona Insley
3rd Sep, 2019
Easy to make, this cake is moist and utterly delicious and a lovely alternative to carrot cake. I used exact quantities for the icing and it tasted fab - worth growing marrows for! May have to try with courgettes, if marrows are unavailable.
7th Sep, 2018
Like everyone else, I found this cake to be a huge success! No-one in the family can get enough of it and I will definitely be making it again! Now that we're moving out of the summer glut season and marrows are less available, I may try replacing it with carrot- has anyone else tried this? Also, I actually found the icing to be very well behaved, and I actually added an extra 3 tablespoons of the maple syrup as I couldn't taste it initially. All in all, wonderful cake!
10th Aug, 2014
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!
20th Jan, 2014
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.
9th Oct, 2013
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.
26th Sep, 2013
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.
23rd Sep, 2013
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!
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