Orange marmalade cake

Orange marmalade cake




  • 185g butter
  • 1 cup caster sugar
  • 3 eggs
  • 4 tbsp orange marmalade
  • 2 ½ cups self raising flour, sifted
  • ¼ salt
  • Rind of 2 oranges, grated
  • ½ cup freshly squeezed orange juice


Preheat oven to 180°C. Grease and line a 21x15cm loaf tin and set aside.

Cream the butter and sugar until light and fluffy.

Add eggs one at a time and beat each one in thoroughly before adding the next.

Stir the marmalade through the mixture.

Add the flour and salt to the mixture, alternating with the juice and grated rind. Stir through to combine thoroughly.

Pour into the prepared tin and bake in the oven for 30-40 minutes or until a skewer comes out clean.

Remove from the oven and allow to cool for five minutes before turning out onto a cooling rack.

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  • I found this recipe in Margaret Fulton’s new cookery bible and just had to make it. I’ve made a few small tweaks but this is basically Margaret’s recipe.
  • This is a really delicious afternoon cake that has plenty of orange-y flavours.
  • Yes, I really did make my own orange marmalade (I had millions of oranges to use up!) for this recipe but this cake would be just as delicious with store-bought marmalade.
  • I served this cake unadorned but it did occur to me too late that it would have been even more delicious – and even more orange-flavoured – if I had made a little thin orange icing to coat it. Yum!
  • This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

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