Orange Marmalade Cake Recipe (2024)

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.

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

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.

This cake and Marion Cunningham’s sour cream coffee cake are the 2 best cakes I have made over 40 years of baking. My husband and family always ask for these cakes when I’m baking. I followed the recipe exactly and it’s moist and delicious but do watch the baking. Depending on your pan it can take less time to bake so check after 40 minutes. I take the cake out when 2-3 crumbs are on the tester.

Twelve tablespoons butter is 170 grams

I made the cake twice, using the Trader Joe's marmalade. The first time, I ran out of time and couldn't make the glaze, and the second time I made the glaze. My family thought the glaze overpowered the cake. We all liked it better without the glaze.

This cake is terrific and has always been a winner in my home. As mentioned by others here, one does better not to exceed 50 minutes in the oven. Any longer and the loaf turns out a bit too dry. For those so inclined, try incorporating Cointreau or Grand Marnier into your glaze made with a bit more marmalade, sugar and butter. Take the pot off the heat a minute or two afterward the liqueur has been added and slather generously over the cake. Yum!

I used Trader Joe's marmalade, which is as good if not better than the English ones. I will use more next time and perhaps substitute lime juice for the OJ. It was hard for me to figure out when the marmalade was melted, so perhaps I heated it too long because the topping was sticky. And--my oven is usually slow but the cake was overcooked at 50 minutes. What to do next time? 50 minutes at 325? 45 minutes at 350?

I have made this cake many times, always to rave reviews. Recently I made it to take to my mother's 91 birthday party. It was in my carry-on bag as I went through security. The cake received extra scrutiny from the TSA as the marmalade glaze appeared brown in their scanning machine, a telltale sign of an explosive. There was not any explosive residue on the plastic bag it was packed in and together we were allowed to continue on our journey. Just sharing in case you have the same plan.

Look for marmalade that lists oranges as the first ingredient.

It seems silly to give dry ingredients in grams and butter in tablespoons. I prefer to weigh everything possible, especially butter

A marvelous cake!
The second time I made it, I threw in some Grand Marnier and extra marmalade. Now I always add those. I suspect Cointreau or Limoncello would work also.
A keeper!

To Clara:Google "weight conversion calculator".12TBL=6ounces weight; 6 ounces=170.01 grams.To Mar:You're correct that 12TBL=1.5 "sticks" of butter in USA.However 12TBL=3/4 cup, not 1.5 cups.I totally agree that if one is writing a recipe with weight measurements then ALL ingredients should be given that way not just the dry ingredients. Come on NYT.

I baked this today, using Duerre's Marmalade. In Portland, OR, it took days to find a British coarse-cut marmalade, but I could see it was essential to the end result. The cake is delicious! Just a note: I was double tasking and baked for 25, rotated and baked for 25. The cake was overdone by probably 5 minutes. I think I need to go back to my glass Pyrex loaf pans - they were the best for me.

Probably only needs 40mins as was burnt around the edges at 50. Also need to line the loaf tin. This used up left over marmalade and tasted good, it is very buttery so tastes like burnt toast with butter and marmalade..which is not a problem for me

Works fine with my homemade marmalade.

Absolutely fabulous, made per the recipe

had whites from 2-3 eggs hanging around, whipped those to replace the last whole egg. Rave reviews. Used homemade marmalade from last years' citrus CSA peels. baked in tall, 6 inch cake pan, at 325 for 55-60 minutes. clove scented whipped cream.

Nice recipe, a typical afternoon tea cake like they have in the UK. And like many British pastries, can be dry if you don't check on it. It helped to be really generous with the marmelade, and got better after it sat for a while.

The aroma wafting from the oven was heavenly. This cake is tender and flavorful having added 1 tablespoon of Grand Marnier to the batter. For the glaze, I only heated marmalade with butter and then added another tablespoon of the liqueur. I left it in the pan to cool then poked holes and ladled the glaze onto the top. Now it is covered with Saran Wrap and is not touching the glaze. This cake I will make again and again. Delicious!

Sadly, my cake was dry and crumbly. The baking time is too long in the recipe, and although I babysat the cake during the last ten minutes of baking, the top wasn’t ready at 40 minutes. This was a dessert in my Thanksgiving lineup, so I’m very disappointed. I see all the rave reviews but for whatever reason, I didn’t find the glory in this recipe.

made this twice so far. It's quite wonderful but does not rise much at all making for a very dense crumb.

Made this with homemade blood orange marmalade. Wow! What a hit. The cake has a great crumb. The marmalade strands lent a wonderful texture to the cake and the glaze. I did not add powdered sugar to the glaze, just marmalade and butter. I admit, I am about to make it for the 3rd time in 3 wks. That is a first for me with recipes. I like to experiment with different recipes, but when you hit on one this good, well....

Perfectly done at 40 minutes . I added a teaspoon of cardamom to the dry ingredients which I will do again. Took the advice of another post and added a tablespoon of Grand Marnier to the glaze. Definitely will make again.

I made this with our Coronation lunch - followed recipe exactly (weight measurements are SOO helpful! But it would have been good to include a gram measurement for the butter - 170g), used Frank Cooper marmalade and baked in a 6 cup Bundt pan for about 35 minutes. A big hit with my (English) family - perfect with a cup of tea. Will definitely make again - I love it that the NYT gave me such a perfectly English cake recipe!

I made this for a get together last night. Just delicious! And very easy to make. Do not skip the part where the topping is poured on the still warm cake.

Options- Use 1 cup of marmalade, melt in small pan and use only the peel in the cake and use only syrup for the glaze.Increase the amount of peel in the cake by cutting up fresh citrus peel and boil in a small amount of water for 1 hr until peel is translucent. Ok to let sit overnight at this phase. Boil the peel in sugar and add to the marmalade peelFor fluted Bundt pan, bake only 40 minutes and check for doneness

Notes for the most part are easy to follow, however be warned that baking time will greatly vary. In my case 50-55 minutes was too long for cooking. Something to be aware of!

Was excited to make this after all the rave reviews and the five stars. Was disappointed and won't bother again, much preferred the Whole-Orange Snack Cake Found it dry and bitter.

I have some Grapefruit marmalade I would like to substitute has anyone tried it like that?