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Slices of marrow cake topped with soft cheese frosting

Marrow cake

A star rating of 4.9 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 16 slices

This easy autumnal bake combines grated marrow and chopped pecans in the sponge for a beautifully moist and crunchy texture. Top with maple soft cheese frosting

  • Freezable (un-iced)
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 eggs
  • 1 orange, zested and juiced
  • 300g marrow flesh, coarsely grated and squeezed of any liquid
  • 200g pecan , roughly chopped

For the icing

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


  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.9 out of 5.16 ratings

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