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Marmalade Cake

Marmalade Cake
    • Prep time:
    • Cooking time:
    • Total time:
  • Serves: 6-8 slices

This Marmalade cake recipe is really quick & easy to make. It's a perfect cake to have when it's cold outside and all you want to do is sit inside with a nice cuppa.


For the marmalade cake

  • 40g glacé cherries, quartered
  • 100g soft margarine
  • 100g caster sugar
  • 100g sultanas
  • 100g currants
  • 2 extra large eggs
  • 175g self-raising flour
  • 1 rounded tbsp chunky marmalade

For the topping

  • 1 tbsp chunky marmalade


  • A 900g loaf tin


If you want to try making this Marmalade Cake recipe, follow the below stages.

Stage 1

Pre-heat the oven to 325°F/160°C/140°C (Fan). Lightly grease and line a 900g loaf tin with greased greaseproof paper.

Stage 2

Place the cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.

Measure all the remaining ingredients together into a large bowl, add the cherries and mix well until blended. Turn into the prepared tin and level the top.

Stage 3

Bake in the pre-heated oven for about 1½ hours or until a skewer inserted into the cantre of the marmalade cake comes out clean. Allow the cake to cool in the tin for 10 minutes then turn out and leave to cool completely on a wire rack.

Stage 4

To finish, warm the chopped marmalade in a small pan and then spoon over the top of the cake and leave to set before serving.

The baked Marmalade cake, on a plate with a slice already cut.
The finished Marmalade cake, all ready to eat.

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Don’t go crazy when adding the marmalade into the cake mixture. If you do, the fruit will sink to the bottom of the cake. Too much marmalade alters the sugar proportions of the recipe, and also slackens the mixture, which causes the fruit to drop.