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Orange Marmalade Cake

By Melissa Clark

Orange Marmalade Cake
Andrew Scrivani for The New York Times
Total Time
1½ hours
Rating
5(1,431)
Comments
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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).

Featured in: Sweetness Is Found in a Slice

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Ingredients

Yield:8 servings
  • 215grams coarse-cut orange marmalade (⅔ cup), divided
  • 12tablespoons unsalted butter, softened, plus ½ tablespoon for glaze, and more for greasing pan
  • 150grams granulated sugar (¾ cup)
  • 2teaspoons grated lime zest
  • ½teaspoon grated orange zest
  • 3large eggs, at room temperature
  • 2tablespoons fresh orange juice
  • 190grams all-purpose flour (1½ cups)
  • 7grams baking powder (1½ teaspoons)
  • 3grams fine sea salt (¾ teaspoon)
  • 30grams confectioners’ sugar (4 tablespoons)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

427 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 5 grams protein; 277 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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 ⅓ cup marmalade and the orange juice.

  3. Step 3

    In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

  4. Step 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. Step 5

    Heat remaining ⅓ cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and ½ tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Tip
  • Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

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Ratings

5 out of 5
1,431 user ratings
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Comments

Pat O

Made this last week for a dinner party -- warm with vanilla ice cream on top -- frankly did not need the ice cream -- made it 2 days ahead. Before serving I heated up a sauce of 1/2 c. OJ, 1 T gran marnier and a small pat of butter. With a chopstick, punched about 8 holes in the top of the cake and let the sauce fill the holes while I heated the cake in the oven. Divine.

joan

this is delicious- i've made it many times, but i've learned it's impossible to wrap without losing the sticky topping, so i now use the entire quantity of marmalade called for in the batter, and i sprinkle a little coarse sugar on top. it might take a few extra minutes to bake... even when i tried freezing it, unwrapped, and then wrapped it, it was too sticky and the glaze came off. it freezes well, though

Jan

To Constance Theodore, I use Trappist Seville Orange Marmalade regularly. It tastes much like Dundee for less money. America's Test Kitchen recommends it highly. This cake recipe looks wonderful and I will use the Trappist marmalade in it.

mainemom

love the cake but what is the point of the butter in the glaze?

ASN

It is my favourite cake to make and take to dinners as a much appreciated gift...

Mary

This was fabulous! I happened to have some home-made kumquat marmalade on hand, so I used that. Made the cake ahead and froze it, then reheated it and added the topping just before serving, along with some toasted and chopped walnuts. Great for breakfast.

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