Last updated on October 20th, 2013
WHAT’S MOIST, TENDER, AND PERFECTLY-PERFUMED? Marmalade Cake. My version of this tea-time treat tastes exactly like sunshine. And no wonder! It’s infused with marmalade. And orange zest. And orange juice. It’s sinfully-easy to make, too. The only equipment you need is a bowl, a wire whisk, and a loaf pan.
As a testament to this cake’s deliciousness, right after I glazed the thing, I promptly ate one-third of it. Then I delivered a nice fat slice to my taste-tester, Brenda Johnson. Then I wrapped up the final third, and popped it in the freezer. You know, so I could save it for another day.
But two hours later, I retrieved the frozen portion, and…well, I needn’t tell you what happened. All I can say is that I hope your willpower is greater than mine.
Oink.
First, break 3 eggs into a large bowl.
Then, while swinging your hips in a manner that can only suggest “twerking,” beat the eggs with a wire whisk.
Well. I hope you are alone in your kitchen.
Add each of the following to the eggs, whisking as you go:
One cup of sugar…
The zest of one orange (a micro-plane zesting-gadget will come in handy here)…
The juice of the orange you previously zested…
One 1/4 cup of marmalade…
One 1/2 cup of flavorless vegetable oil (organic canola oil is ideal)…
And finally, 1 3/4 cups of self-rising flour.
Note: Self-rising flour is a terrific time-saver. It’s flour, baking powder and salt, all sifted and ready to use. I keep a 5 lb. bag in my freezer.
And by the way, don’t over-mix the batter. It should have a few lumps.
Amen.
Now grab your 9×5-inch (or slightly smaller) loaf pan…
And spray it with non-stick “baking” spray. Baking spray contains flour.
Pour the batter into the prepared loaf pan…
And bake until puffed and golden — 45-50 minutes.
Transfer the cake to a wire rack, and let it cool for a few minutes.
Meanwhile, prepare the glaze: In a bright yellow bowl, whisk together one cup of confectioners’ sugar and about 2 tablespoons of water.
Serving this cake to an adults-only crowd? Then you might like to substitute the water in the glaze with an orange-flavored liqueur, such as Cointreau.
Drizzle this shimmering sweetness over the cake.
And please forgive my appallingly-bad glazing job. I have yet to master the art of pouring glaze with one hand, while taking photographs with the other.
Your finished cake will look much prettier than mine.
You’re looking at the perfect treat for breakfast, brunch, or Afternoon Tea.
Dig in, baby.
And here, for your convenience, is a photo-free, copy-and-paste version of the above magic:
Marmalade Cake
Kevin Lee Jacobs/A Garden for the House
Ingredients for one 9×5-inch loaf
3 large, organic eggs
1 cup granulated cane sugar
zest and juice of an orange
1/4 cup orange marmalade
1/2 cup flavorless vegetable oil (such as organic canola oil)
1 3/4 cups self-rising flourGlaze: 1 cup confectioners’ sugar blended with just enough water to make it pourable
Special Equipment – a 9×5 (or slightly smaller) loaf pan, either buttered and floured, or sprayed with a non-stick “baking” spray
Set the oven rack at the lower-middle position; preheat oven to 350°F
In a large bowl, beat the 3 eggs with a wire whisk. Then, one at a time, whisk in each of the following: the sugar, the orange zest and juice, the marmalade, the oil, and the self-rising flour. Take care not to over-mix — the batter should have a few lumps.
Pour the batter in the prepared loaf pan, bake until puffed and golden — 45-50 minutes. Transfer to a wire rack to cool for a few minutes.
In a medium bowl, whisk together the confectioners’ sugar and just enough water to achieve a thick but pourable glaze. Drizzle the glaze over the loaf.
Serve warm or at room temperature.
You can make this cake weeks in advance. Let it cool to room temperature, then wrap it tightly in plastic, and freeze.
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Related Posts:
Afternoon Tea for You and Me
Make-ahead Spinach and Cheese Strata
Easy Lavender Shortbread Cookies
Stella Clark says
This looks delicious. I’m trying it tomorrow
Brenda Johnson says
Let them eat cake! (And I did with gusto!!!!) This cake is full of citrus sweetness and has a soft almost buttery crumb! The glaze adds that final bit of sweet that is… well… the icing on the cake! (groan- I know!) Perfect for afternoon tea- or breakfast, or lunch… or because it’s there in front of you!!! Thanks for sharing Kevin! Easy and impressive- love it!
Ann Manning says
Kevin, you are just the best. Anything that has orange zest and marmalade I am all over it. I will sometimes add a big old spoon full of orange marmalade to pan drippings after browning a couple of chicken breast, a squirt of honey, cracked black pepper and a tiny bit of red pepper flakes and let it bubble a bit. Spoon it over the chicken breast and that is lip smacking delish. I look forward to making your cake after I pick up an orange. I am never out of orange marmalade and pick up just the store brands, never bother with that designer stuff.
Heidi Haas says
Well, I guess I can’t try this recipe…I don’t know how to twerk..
Kevin Lee Jacobs says
Heidi – You can always semi-twerk. That’s what I do.
Ann – that sounds delicious!
Stephanie Hamilton says
It is in the oven! I did add a teaspoon of my home made vanilla just because i LOVE vanilla and orange together. I just love your recipes and they just pop up on my feed like a wonderful surprise present. Oh and, by the way, the pumpkin soup was just delicious! I am buying a butternut squash tomorrow so I can make it properly but the pumpkin was pretty darn good! Thanks for your wonderful blog – I enjoy it SO much….
Stef
Tracy says
Oh Lord, you make me laugh. The twerking visual combined with the admission that you ate 2/3rds of the cake the same day you baked it just slayed me. I love that you love your own cooking and baking so unabashedly.
You go, Kevin!
P.S. I’m making this over the weekend. Thanks!
Kevin Lee Jacobs says
Stephanie Hamilton – Vanilla and orange is a great combo. Hope you’ll let me know how the loaf turned out for you!
Tracy – It’s a wonder I don’t weigh 475 pounds.
Mary says
Kevin. when you take the flour from the freezer do you have to wait for it to come to room temp? cake smells fab over this computer!
Kevin Lee Jacobs says
Hi Mary – I let the bag of S.R. flour sit out for about 5 minutes while I mix the other ingredients. Otherwise, no need to let it “thaw” at all. And you are right about the scent of this easy cake — ’tis heavenly!
patti panuccio says
The recipe sounds delicious. As I sat here listening to George Winston and reading your monologue I remembered the first fall harvest of oranges in FLA when I was a kid so many years ago, thank you for a beautiful start to my day. I’ve got to go back a cake.
Lori says
MMmm….cake. I think it will taste wondeful no matter how the glaze is applied. And? I had no idea there was a specific way to put it on anyway. I’d never have known.
Sherlie Magaret says
LOL, I loved the last statement in the recipe, can be made weeks in advance, it doesn’t appear that the cake will make it weeks in advance of anything. It does sound delicious and now I wish I had some oranges and marmalade. I will have to add them to my grocery list.
lee says
you’re terrible I had other plans for today except this recipe just called to me
Joan says
Hi Kevin – I just love your recipes and you write so beautifuly, as if you are right in the room. I have made the Tarragon chicken recipe several times and it’s always a hit. Next up – this Marmalade cake. Thanks.
Deborah says
Hi Kevin!
I only use organic, non GMO flour (yes, I’m one of those people) 😉 and it’s not self riding. Any idea what the baking soda/powder and salt measurements would be if your not using self rising flour?
Thanks!
Kathy mcmanus says
Kevin, how can i make this cake gluten free? Is there a self rising gluten free flour? Love your blog BTW!
Kevin Lee Jacobs says
Hi Deborah – So glad you use organic flour. Add 2 teaspoons of baking powder and a big pinch of salt to the flour, and your Marmalade Cake should puff to perfection.
Hi Kathy – I can’t guarantee the results, but I suspect you could make this cake with Bob’s Red Mill gluten-free baking mix. If you try this idea, let me know how the cake turns out for you, okay?
Janice in Black Creek, BC says
I am with Kathy–It needs to be written up in Gluten free format. I will get into my collection of flours and start experimenting. But first I need to get some oranges…..and more marmalade..
S. Taylor says
This sounds AMAZING!!! Can’t wait to try it on my circle….they will think they died and went to heaven!
Eliza J says
That marmalade cake looks delicious, especially on those gorgeous plates! Can’t wait to try it next weekend, as I’ve already made apple cake this weekend.
Margaret says
I’m thinking if you made it ahead and froze it, it would be better to glaze after thawing instead of before freezing. I wouldn’t want to lose any glaze to the freezer wrappings.
Jane Poetsch says
This looks like an easy recipe to make so will try it after I come back from an appointment with my podiatrist!!! Thank you so much – and I am going to twerk while I making it … sounds like fun!!!
carol says
Hi Kevin,looks delicious, would like to make but not sure how much a cup is in measurement., I work in pounds & ounces , so can you tell me how many ounces in a cup? thank
Karen L. says
Oh my, I am definitely printing this recipe off! It looks so moist ….. I need to go get a napkin to wipe my chin ala Pavlov’s dogs. This will be a great treat when I host my quilt group.
Even though you seemed to have eaten almost the whole cake in one day, I think your twerking probably saved you from putting on the pounds. Well, that’s my theory and I am sticking to it.
Kevin Lee Jacobs says
Hi Karen- Yes indeed. Twerking is a great way to burn calories!
Hi Carol – I’ll try to convert this recipe into measurements that are common in the U.K. Meanwhile, one cup of the flour I use equals 4.25 ounces by weight.
Carol says
This is just the inspiration that I need. I have a jar of green tomato marmalade (made with lemon zest and juice, and quite lemony-tasting) to use up. I will try this recipe, substituting lemon zest/juice for the orange, and use my green tomato marmalade. Yahoo!
renojean says
Hooray!! A recipe that is dairy free! I can’t wait to try it. Also, I’m a sucker for anything that is orange-flavored. You hit the nail on the head today. Thanks so much.
Vicki Walmsley says
Looks delish, and my pantry has all the ingredients!! ♥♡♥ Thanks!
Donna says
Kevin, I haven’t tried the cake yet but it’s on the list. However, I did want to say… I love your china pattern… and I love how your writing style.. it seems you write in the same style as how you live.. wonderful. Simply wonderful.
Donna says
I really must edit before I post…
Lisa B. says
I look to my email anxiously each Sunday…what will it be this week. We have been making Cecina non-stop thank you very much!!! I am so happy that there is finally a real reason to TWERK!! I can’t wait to try your latest recipe this sound amazing.
Ann Honer says
Marmalade cake sound delicious!
I am in the midst of making your grilled potatoes with garlic and rosemary, except that I am roasting them, and last night we had ‘Poulet au vin blanc’ Definitely a hit!
Mary Lou says
You are just the best. Hands down.
Diane says
Love, love, love anything with marmalade and/or orange juice! I will be making this soon. I need to buy self-rising flour. I have never used it and I have been baking for 30 some years.
Thanks for the recipe Kevin!
naturegirl says
Oooh, this sounds so yummy. I love anything with orange in it. I’ve been meaning to try a number of your recipes – but this one is officially on my ‘To Do” list for the week. I am thinking of using 1/4 c. of (fragrant) almond oil and 1/4 c. applesauce instead of 1/2 c. canola. Or 1/2 c. almond. What do you think?
Julia says
I make a lot of jam in the summers and I find that they are more quickly eaten when baked into something. So I’m super excited about this recipe! However, I live in New England, so none of my jars are filled with orange marmalade. Would you recommend any adjustments for a different flavored fruit? (I have apples, crabapples, plums, peaches, sour cherry, and Concord grape.)
Also, should I adjust the recipe if I use a butter or jam instead of a marmalade? They all seem pretty much the same to me – fruit, sugar, and pectin – but you probably know better than I do.
I’m looking forward to doing some experimenting, but I would love some expert advice before I start!
Cindy says
This sounds heavenly. I shall try it tommorrow. Might try two loaves, once with a few dried cranberries added. And def some cointreau….LOVE that they freeze…make ahead!
Tiffany says
First I’d like to say that one can search all over the internet for recipes and try loads of them, but ALL (and I mean ALL) of your recipes are absolute winners. I think you probably already know that though. For Gluten Free Self-Rising Flour, here’s what to do:
Gluten Free Self-Rising Flour:
1 cup unleavened* gluten-free flour mix
1 1/2 teaspoons baking powder
1/2 teaspoon salt
*Which means that NO yeast has been added to the GF Flour
BUT Xanthan or Guar Gum has been added
-and-
A basic Gluten Free Flour Mix to consider is:
2 Cups White Rice Flour
2/3 Cup Potato STARCH
1/3 Cup Tapioca FLOUR
I use exclusively Maninis Ancient Grain Flours so I’d only need to to the first baking powder and salt additions.
Hope this helps someone else that is Gluten Free.
Thanks for your website….it’s the highlight of my week and I wish I could step through the computer right into your garden and/or kitchen.
Tiffany says
Need to add a PS to my post comment. Your GF readers probably already know this, but when using gluten free flours one always has to add (1 tsp) Xanthan or Guar Gum to the mix otherwise it won’t rise. Xanthan/Guar Gum(s) take the place of the missing gluten in regular flours.
Melissa Horton says
Thank you, this is just what I needed Kevin!
Chef Debra says
Thanks to Tiffany for helping with the gluten free exchanges. I will make this soon.
Anna Lapping says
Thank You!!! I tried a recipe for this from a friend in Germany, but it was in weights. I made it twice and made a horrible mess in my oven both times! I will try it again.
Lisa L. says
Kevin:
I just happened to be surfing the web one day, and clicked on your website (now I subscribe). You are amazing. Your website is amazing! Thank you for all your tips, tours, and tidbits! I truly enjoy all your posts, and getting caught up on the things I missed. Can’t wait to try this recipe! Thank you for brightening each day!
Kate says
Kevin, thank you for another lovely recipe! I’m going to have to make a run for the store. 🙂 Have a fabulous week!
Nichole says
I’m going to the store to buy marmalade and the self-rising flour so I can make this, except I’ll try orange juice for my glaze rather than water. Your blog makes my hungry and full of garden envy! Thank you so much for sharing your recipes, home, garden and humor!
Brenda says
So, Kevin, your writing is the real deal which makes this an incredibly worthwhile site, IMO! My gosh, first I was laughing about the twerking and then, I read about your ‘full enjoyment’ of your creation and laughed out loud-really loud. Of course, this was preceded with your morning hair description, which my husband immediately understood and laughed along with me!
Thank you for sharing so much knowledge with such a human, funny touch. (twerking, oinks and leek hair!)
Yes, I am making the leek tart and the marmalade loaf cake! I can taste and smell them already! (Forget freezing any of this!)
Jenn says
I made a lemon version of this, minus the twerking! A friend from CA sent me lemon marmalade made from his backyard lemons, and while we usually don’t have lemons (or oranges) in the house, we had used one in a recipe Sunday night, and my husband hadn’t used all the zest…so the stars aligned! It came out fairly well, though I think I overbaked it as I’m not yet used to out new house’s oven. But still pretty good!
Kathy mcmanus says
Kevin, i made this fabulous cake today and i made it Gluten Free! I found the recipe for making GF self-rising flour on line (someone posted the recipe in a comment here). He cake tastes wonderful! My glaze, however, was not so pretty but will get better next time. Thanks Kevin!
Kevin Lee Jacobs says
Nicole – I suspect that a glaze made from orange juice and confectioners’ sugar will be delicious indeed.
Hi Brenda – What kind words to read. Thank you.
Jenn – So glad you tried this sumptuous cake. With lemon marmalade, no less. Yum!
Kathy – Wonderful to hear that a GF version worked out for you.
Elaine says
Hi Kevin – thank you for making me laugh tonight, I really needed it. Since no one
asked this question I will…..as we know the size & juiciness of all oranges differs,
how much juice did you use?
PS I love you site especially in the winter months, thank you.
Kevin Lee Jacobs says
Hi Elaine – So glad you enjoy this site. As for the orange, I used a large “naval” type — cut in half. I squeezed each half by hand. The total juice was about 3 — maybe 4 — tablespoons.
joan lee says
Thank you , Kevin for all you do.
We are neighbors! Zone 5
I have been having fun with coconut oil.
Might work in your exciting Marmalade Cake.
I invented a recipe – so simple and Delish
Penn Dutch noodles
Coconut oil
Good grated Parmesan
Additions you like: Oregano, of course, fresh basil while it’s here!
and Thyme +
I love Strata but I’m only one person so we’ll wait and see
if an opportunity arises.
Ann P says
Kevin I read your posts and tell myself that I’ll make that recipe–someday. But when you put up the Marmalade Cake recipe, I went to the store and bought the ingredients I didn’t have on hand.The cake is now in the oven and will be ready long before my writing group arrives. Hope there’s some left! BTW, did you invent this recipe or borrow-adapt one from some place else.
Kevin Lee Jacobs says
Hi Ann P – This is my version of a classic dessert. Hope your writing group enjoys the cake!
Linda Marie says
Well Kevin, my boyfriend’s 95 year young Mom just loves orange marmalade… so guess what she is going to be getting soon! Thank you so much, you are terrific !
Wendey Watson says
Oh my word, I made this last week and it’s to die for. I was going to photograph the results but we dug into it before I could – even my hubby loved it and he really doesn’t like marmalade.
I do have one small problem, we live in Bulgaria and I haven’t managed to find marmalade here yet so might have to make some next year when my English bought stock runs out. Thanks so much for the marvellous recipes you put on here, I really am glad I found your website.
Karen Hermansen says
This was incredible! Unfortunately, my dog thought so also and sampled a piece. I was able to cut away the damaged part. I am so glad the she left enough for us! Will definitely make this again!
linda says
I made this today and OMGosh!!! I made one loaf with orange marmalade and Cointreau instead of the juice. Them I made a loaf using homemade currant jelly, a handful of dried cranberries and OJ. Sprinkled slivered almonds on top of the glaze. Heaven as are all your recipes.
Karen Hermansen says
This is one of my favorite cakes. I made two of them once; one for a church bake sale and one for us. Unfortunately, when I went down to the basement to get some plastic wrap to cover it, my dog (a Lab, of course), decided to sample them as the glaze was setting up. To my horror, the centers were gone out of both! I resisted the urge to commit homicide(canicide?) and shamefully just cut way away the damaged parts and kept the undamaged parts for us. I know it is gross, but I couldnt stand to throw this away. Went to the bakery and bought something for the bake sale. We survived eating the rest of the cake and the dog also survived!
Sian Wayt says
The first time I made this, I had a friend coming for tea who had lived in England for many years, and wanted to make something that would feel “homey” to her. She loved it because…she uses your recipe too!
This is an absolutely delicious recipe that has been thoroughly tested, reviewed, enjoyed, and enjoyed again. Thank you!
Rosemary says
Hi Kevin,
What an incredible recipe. So simple to ‘mix and make’. I really, really, really needed a treat today and your recipe did it for me. Thanks so much. I didn’t have self-rising flour. It’s not as readily available here in Toronto as it is on your side of the 49th parallel. I had great success with using
1 ½ cups of unbleached flour
½ teaspoon of salt
2 teaspoons of baking powder
I’m going to experiment with a lemon version, as I just made some Meyer Lemon marmalade and have hidden it in my second fridge, hoping it won’t be discovered before Christmas morning. A lemon marmalade cake could be on the menu for a Boxing Day ‘Girls Who Like to Gab’ tea. I just might add a touch of coconut to that version. Will let you know.
Happy Holiday to you and thanks so much for all you share – your home, garden, kitchen and most of all ….. YOURSELF !!!!!!!
Best Wishes and Love Ya back
JoAnne says
Kevin, I noticed the amount of flour on the new video doesn’t match the amount in your website recipe box. The video says 1-1/2 cups of SR flour. But the website recipe says 1-3/4 cups of SR flour. Which is correct? I even went back and checked the video again.
JoAnne says
Kevin, I noticed the amount of flour on the new video doesn’t match the amount in your website recipe box. The video says 1-1/2 cups of SR flour. But the website recipe says 1-3/4 cups of SR flour. Also the video uses yogurt, but the website recipe doesn’t have it listed.
Which is correct? I even went back and checked the video again.
I’d like to make it for a brunch on Saturday.
Kevin Lee Jacobs says
Hi JoAnne – The recipe up top is from 2013. The “Marmalade Cake for the Queen’s Jubilee” recipe that I posted on YouTube yesterday is brand-spanking new. I haven’t produced a printable recipe for it yet. But the ingredients, pan size, oven temp and baking time are all written out in the description below the video. Hope this clears things up for you — and I hope you will try this new version of the cake, as it is beyond delicious.
Barbara says
I wish you would make your recipes easier to print.