MMMmmmm Marmalade


I tripped into this recipe catching up on the week’s papers. My eyes locked in on Marmalade. And I HAD to have it.  The NY Times piece by Melissa Clark was titled: Sweetness is Found In a Slice. The recipe was for British Marmalade Cake. (Who knew the Brits could bake?)

“This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that’s more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).”

Bottom Line: Skip the tea. (Sacrilegious for you Brits, I know). Grab a fork, a glass of cold milk and belly up. THIS IS BLOODY GOOD.

See Recipe below:


  • 215 grams coarse-cut orange marmalade (2/3 cup), divided
  • 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons grated lime zest
  • 1/2 teaspoon grated orange zest
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh orange juice
  • 190 grams all-purpose flour (1 1/2 cups)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 3 grams fine sea salt (3/4 teaspoon)
  • 30 grams confectioners’ sugar (4 tablespoons)


  1. Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
  2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
  3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
  4. Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
  5. Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Here’s Melissa Clark in action with this recipe:

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  1. Yup, going to make this..


  2. Brits can cook?
    I’ve never had Marmalade, it looks…….ok. 🙂


  3. Looks delicious!


  4. ooooooooohhhhh


  5. I printed this one out. Sounds yummy!


  6. Thank you for this! I have a jar of marmalade in my fridge I’ve been trying to figure out how to use up. Yum!


  7. That looks so tantalising. I’m glad it’s only a screen image….I think. 🙂


  8. Peggy Farrell Schroeder says:

    If this is half as good as the French toast, decadent dark chocolate chip cookies and the glazed pecan recipescan hardly wait to give it a try! Thanks, Dave!


  9. I’m starting a detox tomorrow; that’s absolute torture!


  10. Hey, Mister! Any civilised person will tell you the only time for marmalade is at breakfast. Fact.

    Skip the tea? Milk? You ARE joking?

    Oh. and “who knew the Brits could bake?” Ever heard of that baking goddess Mary Berry? And who invented scones, flapjacks, chocolate eclairs, etc etc etc?

    Bah humbug.


  11. Delighted I could be of service, David.

    By the way, she cuts the peel into chunks. This is a gross error, The peel should be thinly sliced. By hand. Laboriously. Allow an afternoon for it.

    I note the recipe doesn’t specify what type of marmalade to use, which is surprising, as this would affect things considerably. My personal favourite is Frank Cooper’s Vintage Oxford Marmalade.'s

    This originates in Oxford, which means it is technically an English marmalade. Not British, please note. English.


  12. Looks very delicious, I shall have to give that a try in one of my cake baking moods! 😀


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