Orange Marmalade Cake

Late Sunday night I suddenly had the urge to try some sweet dessert and having chanced upon this super glazy, delicious looking orange marmalade cake earlier in the week, it seemed like the perfect pick for a midnight snack. Am glad I tried the recipe and made a few chnages to suit locally available ingredients.

It turned out to be one of the softest sponge cake I have made in my life…and I have make a lot of sponge cakes since I was in school 🙂 This is a keeper. Please try out and let me know if it was as much a family favourite as mine. Now lets quickly get to the recipe details. Please read the full recipe and my notes before jumping into the kitchen to try this out.

Do note the following before you bake the cake:

  • The cake batter is runny like a thin custard so don’t panic, if you follow the instructions, the cake will not just set but will be soft and fluffy.
  • The cake needs to bake for 50 mins (please do not remove from the oven before that). The batter has sugar and marmalade so the top will brown more than a simple vanilla cake. If in doubt of burning, use the skewer test.
  • Add the marmalade brushing right when you pull out the cake from the oven, the hotter the cake, the better it is.

Now over to the recipe:


  • 1.5 cups all-purpose flour
  • 0.25 tsp salt
  • 0.50 tsp baking powder
  • 0.25 tsp baking soda
  • 2 eggs
  • 0.50 cup vegetable oil
  • 0.50 cup sugarcane sugar
  • 0.75 cup whole milk
  • a few drops vanilla extract
  • 0.50 cup orange marmalade for the batter
  • 0.25 cup orange marmalade for glazing


  1. Preheat the oven to 175°C. Grease a loaf tin with some vegetable oil. I use the remaining oil from the measuring cup for this with a silicon brush. You would have just washed it away so why not use it instead 🙂
  2. Sieve together the dry ingredients : flour, salt, baking powder and baking soda in a bowl. Keep its aside.
  3. Take the eggs, vegetable oil, sugar, milk, and vanilla essence in a large bowl and whisk well.
  4. Stir in the orange marmalade and mix well. Note that the marmalade will have the chunky orange rind settle to the bottom. That is ok.
  5. Add the dry ingredients to this mixture and pour the batter into your prepared loaf tin.
  6. Bake in the middle rack with heat from both sides for 50 to 60 minutes, until the exterior is golden and a skewer inserted in the center comes out clean.
  7. Turn out the loaf onto a wire cooling rack, with right side up.
  8. Brush the loaf with some more marmalade using a silicon brush all over the exterior, while the cake is still hot. If your marmalade is completely set (mine was as I used Kissan marmalade), then just mildly heat it so it has a runny consistency which makes it easier to brush on the cake.
  9. Allow the cake to cool before slicing. You will see a beautifully glazed top. Its smells and tastes divine.

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