Mary Berry Marmalade Loaf Cake
Mary Berry's Marmalade Loaf Cake is a simple yet utterly delicious cake that embodies the essence of home baking. It's a straightforward recipe that results in a moist, flavorful loaf, with the marmalade offering a beautiful balance of sweetness and a slight bitterness.
The beauty of this cake lies in its simplicity and the way it elevates a few basic ingredients into something special. It's perfect for tea time, a breakfast treat, or even as a thoughtful homemade gift.
Ingredients
- 175 g 6 oz self-raising flour
- 175 g 6 oz softened butter
- 175 g 6 oz caster sugar
- 3 large eggs
- 3 tablespoons marmalade
- 1 orange zest only
- For the glaze: 3 tablespoons marmalade warmed
Instructions
- Preheat your oven to 180°C (160°C fan, Gas 4). Grease and line a loaf tin with baking paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a tablespoon of flour with the last egg to prevent curdling.
- Fold in the remaining flour gently, then stir in the 3 tablespoons of marmalade and orange zest.
- Spoon the mixture into the prepared tin and level the top.
- Bake for about 45-50 minutes or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack.
- Brush the warm 3 tablespoons of marmalade over the top for a glossy finish.
Notes
How to Serve Mary Berry Marmalade Loaf Cake
To serve, slice the loaf cake while it's still slightly warm or at room temperature. The warm marmalade glaze adds a beautiful sheen and a burst of flavor, making it irresistible not to dive in immediately.
How to Reheat Mary Berry Marmalade Loaf Cake
Microwave: Place a slice on a microwave-safe plate and heat on high for 10-15 seconds. Be careful not to overheat, as it can dry out the cake.
Oven: Wrap the cake or individual slices in foil and warm in a preheated oven at 160°C for about 10 minutes.
Stovetop: For a slightly unconventional method, you can warm slices in a skillet over low heat, covered, for a few minutes. This can help rejuvenate the crust and give it a bit of crunch.
How to Store Leftovers of Mary Berry Marmalade Loaf Cake
Wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze slices wrapped in cling film and then in foil for up to 3 months. Thaw overnight at room temperature before serving.
