Delia's Marmalade Cake

Delia's Marmalade Cake

I have fond memories of my friend Molly Owen, who gave me this recipe.  On paper it may sound a bit unlikely, but just you wait.


  • 225g plain flour
  • 3 level teaspoons baking powder
  • 110g dark brown soft sugar
  • 110g spreadable butter
  • zest of 1 small orange
  • zest of 1 small lemon
  • 1 level teaspoon mixed spice
  • 110g mixed dried fruit
  • 150ml milk
  • 1 teaspoon malt vinegar
  • 1 heaped tablespoon chunky homemade
  • Seville orange marmalade

For the topping:

  • 1 tablespoon demerara sugar

Pre-heat the oven to 180˚, gas mark 4

(For fan assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20˚ or check the manufacturer's handbook. We strongly recommend you use an oven thermometer at all times)


You will need a Delia Online Loaf Tin (or a standard 2lb loaf tin) with a

2lb traditional loaf tin liner


First, in a large mixing bowl combine the flour, baking powder and sugar, then rub the butter into the dry ingredients until the mixture is coarsely crumbled.

Add the grated lemon and orange rinds, the mixed spice and dried fruit. Stir all these together and add the milk a little at a time, followed by the vinegar. Stir until all the ingredients are evenly distributed, then stir in the marmalade – and you should have a good dropping consistency (so that if you tap a spoonful of the mixture on the side of the bowl, it drops off easily – you can adjust this with a touch more milk if necessary).  Why not make your own Seville Orange Marmalade?  You can watch how to make it in Delia's Cookery School Video here.

Now spread the mixture evenly in the prepared tin using the back of a tablespoon, and sprinkle the top with the demerara sugar. Bake on a lower shelf so the top of the tin is aligned with the centre of the oven for 1¼ hours or until the cake feels firm in the centre. (After the cake has had 50 minutes, cover loosely with a piece of foil to prevent the sugar burning.)

Leave to cool in the tin for 10 minutes before turning out onto a wire cooling rack.

Store in its liner in an airtight tin – it does improve with keeping.

Watch how to make Delia's Marmalade Cake - featured in the Delia Online Cookery School 'Perfect Cakes' Term - here

For more Delia recipes, cookery school videos, information on ingredients, equipment and bakeware and Q&A column go to


© Delia Smith 2013, Delia's Cakes published by Hodder and Stoughton. Food photography © Dan Jones

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