Marmalade Tea Cake

Marmalade is my all-time favorite jam. I have always enjoyed it even as a kid. Though we did not make jams or fruit preserves at home because it was not the culture to do so in Malaysia, we had a variety of imported ones to choose from. When it came to marmalade, there was only one type that Mom bought – Chivers English Marmalade. IMHO, it is the best marmalade out there. I especially love the thick cut version which has a slight bitter after taste.

Marmalade is not only delicious on toast. I use it for cooking as well. It combines wonderfully with pork and this Lavender Spiced Pork Chops and Sweet Potatoes with Marmalade Glaze is a dish worth trying.

Marmalade Tea Cake

Those of you who are fans on Facebook know that I recently visited England. While visiting a National Trust manor out there I bought this English Traditional Recipes cookbook at the gift store. It is a delightful cookbook with many wonderful recipes I hope to try in the days ahead. Of course the first recipe that caught my eye was this lovely Marmalade Tea Cake. It is a very fragrant and fine textured cake perfect with a cup of tea.

Marmalade Tea Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 10 to 12 servings

Marmalade Tea Cake


  • 2 cups (300g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 stick (8 tbsp/113g) butter, softened
  • 2 tbsp brown sugar
  • 1 large egg
  • ½ cup (140g) chunky marmalade
  • 1 cup (240ml) milk
  • 2 tbsp powdered sugar
  • Orange rind to decorate


Grease and flour a 9 x 5 inch loaf pan. Preheat oven at 350?F (180°C).

In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and cinnamon. Set aside.

In a large bowl cream butter and brown sugar until light and fluffy, about 2 minutes. Beat in egg. Add flour mixture, marmalade, and milk. Beat on low speed until just combined.

Pour batter into prepared pan. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean.

Cool on wire rack for 10 minutes. Remove from pan and allow cake to cool completely.

Mix powdered sugar with 1 tablespoon cool water in a small bowl. Drizzle over the top of the cake.

Sprinkle orange rind decoratively on the top.

Marmalade Tea Cake

Let’s put the kettle on, it is time for tea! 😎


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