Marmalade Loaf Cake Recipe

Marmalade Loaf Cake

Food and drink is something that brings people together and we in the Auld Holyrood Club are no exception! In pre-pandemic times we might stop part-way through a hike to enjoy a picnic, or meet at a local cafe to enjoy a hot drink and sweet treats with friends, or gather for a barbecue on a summer evening, everyone bringing a dish to enjoy together.

Even over the past year when we haven't been able to meet in person, we have met virtually for tea parties, cocktails and even a 100 Montaditos evening (ask our Spanish contingent to tell you more about this!).

Here I'm sharing a recipe for a simple loaf cake that you can share with friends when restrictions allow - or just keep in your cupboard and cut off a slice for yourself when you feel like a little treat! I've added a buttercream icing glaze on top but this is optional. The cake will keep for up to 5 days in an airtight container (if it lasts that long...).

Ingredients:

Ingredients for the cake

• 100g caster sugar

• 1.5 tsp baking powder

• 120g plain flour

• A pinch of salt (about 1/4 tsp)

• 2 free-range eggs, beaten

• 3 tbsp of good quality marmalade (*see below for my recommendation)

• 2 tbsp milk (or dairy-free alternative)

• 120g butter (or dairy-free alternative) at room temp.

Optional marmalade glaze:

• 50g icing sugar

• 1 tbsp marmalade

• 1-2 tbsp melted butter

You will also need: scales, measuring spoons, a large mixing bowl, a wooden spoon or spatula (and optional electric hand mixer), a sieve, 1lb loaf tin, and greaseproof paper or tin liner.

My top tip for a stress-free baking experience is to measure and prepare all of your ingredients in advance so that you have everything ready when you need it.

Method:

Mixing the butter and sugar

1. Preheat your oven to 160°C (fan) or gas mark 4 and grease and line your loaf tin.

2. Beat the butter in a large bowl with a wooden spoon/spatula or electric hand mixer until it is smooth. A tip here, if you find your bowl moves around when you are mixing, is to fold a slightly damp tea towel and place this underneath your bowl.

3. Add the sugar to the butter and beat again until it is pale and fluffy.

4. If you haven't already done so, mix the eggs in a small bowl until combined. Add the beaten eggs to your butter and sugar mixture and whisk or beat until the eggs are completely incorporated into the batter. Don't worry if the mixture looks a bit curdled of lumpy at this stage, it will all come together!

Sift in the flour

5. Mix the flour, salt and baking powder in a separate bowl and sift into your batter using a sieve. This will remove any lumps in the flour and add a bit of air into the mix.

6. Using your wooden spoon or spatula, gently fold the flour in until combined.

7. Mix the marmalade and milk in a separate bowl and add it to your batter. Stir it through until it's evenly distributed - again, you just want to fold this through rather than mixing too vigorously.

8. Spoon or pour the cake batter into your prepared loaf tin. It's worth taking some time to spread and smooth the top of the batter so that you have a relatively flat and even surface.

9. Bake in the preheated oven for around 50-55 minutes, until cooked and golden brown on top. Check on the cake a few times while baking - if it looks like it's burning you can cover it loosely with a piece of foil to stop it getting too brown.

The cake is ready when a skewer or cocktail stick inserted into the cake comes out 'clean' (i.e. there is no sticky batter on it).

10. Leave the cake to cool for around 5 minutes in the tin before carefully removing onto a wire rack or tea towel. My cake turned out a little bit darker than I would have liked but not quite burnt!

Optional marmalade glaze:

1. Mix the icing sugar and marmalade together and add enough melted butter until you get a nice buttercream icing mix that is of a spreadable consistency.

2. When the cake has cooled slightly but is still warm, spread the icing over the top of the cake and allow it to drip over the edges. The heat from the cake will melt the butter again slightly and help this process along. If you would like the entire surface of your cake to be coated in the glaze, you can carefully spread this over the sides too.

Allow the cake to cool and the icing glaze to set before cutting a slice to enjoy with a cup of tea or coffee.

My favourite marmalade!

This is not an advert but I just wanted to tell you about an excellent Scottish company who produce the most delicious jams, chutneys and preserves!

Perthshire Preserves can often be found with a stall at local markets but you can also buy their produce online.

I used their Seville orange marmalade for this recipe and one jar was enough to make two loaves - yes, it was so good I had to make another one!

I hope you enjoy this recipe - let me know in the comments if you make it and what you think.

We look forward to inviting you along to an Auld Holyrood Club gathering at some point in the not too distant future to enjoy some tea, cake and chat!

JC x