Mary Berry Marmalade Loaf Recipe

The first time I baked this marmalade loaf, I thought I had it in the bag—simple ingredients, classic Mary Berry style, what could go wrong, Well… turns out, a lot, actually.

I didn’t rinse the cherries (rookie error), and they bled into the batter like little red ink bombs. Then I got cocky and added an extra spoon of marmalade—trying to be generous—and the whole middle caved in like a sad fruit crater.

But here’s the thing: once I got it right, it sang. Soft, golden crumb, pockets of juicy fruit, and that citrusy sticky glaze on top, Heaven. If you love a slice of something nostalgic with your cuppa, let me show you how I fixed it.

What Makes This Recipe Special

Most marmalade loaves are either too dry or overly sweet—but this one nails the balance. The salted butter rounds off the sugary fruit, and using chunky marmalade gives both flavour and texture.

The trick? It’s all in the prep. Rinsing and drying the cherries (I know, sounds fussy) stops bleeding and sinking. And mixing everything in one bowl might feel too easy, but trust me—it works beautifully when the ratios are right.

INGREDIENTS + WHY THEY MATTER

• Chunky Marmalade – Adds bitter-sweet depth and a lovely sticky finish. I once used jelly-style and it just vanished into the sponge—total letdown.
• Salted Butter – Balances the sweetness. Unsalted made it taste oddly flat.
• Golden Raisins + Currants – Each gives a different pop of texture. Too many and you’ll lose the structure.
• Maraschino Cherries – For colour and soft chew. Rinse and pat dry or they’ll streak and sink.
• All-Purpose Flour – Strong enough for structure, soft enough for tenderness.
• Baking Powder – Gives the lift. I tried baking soda once (don’t ask why)—it ballooned, then collapsed.

Making It Yours (Without Ruining It)

• No Eggs? – I tested with ¼ cup plain yogurt per egg. It worked. Slightly denser but still held together.
• Gluten-Free? – I used Doves Farm GF flour blend. Needed 1 extra tbsp of marmalade to help moisture.
• Dried Fruit Swap – Chopped apricots and cranberries held up nicely. Avoid dried pineapple—too wet and cloying.
• Want it Spicier? – Add ½ tsp ground ginger or a pinch of clove. Adds warmth, especially in winter.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to the bottom	Batter too loose	Use a rounded tablespoon of marmalade, not heaped
Top got too dark	Oven too hot or pan too thin	Cover with foil at the 1-hour mark
Loaf cracked deeply	Overmixed or wrong tin size	Mix just until combined and stick to 9×5 pan

HOW TO MAKE MARY BERRY’S MARMALADE LOAF

1. Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf tin and line with parchment—especially the base.
2. Prep fruit – Rinse and pat cherries dry. This step really does matter.
3. Mix – Add softened butter, sugar, eggs, flour, baking powder, salt, marmalade, and fruit to one bowl. Stir until just combined. Don’t overdo it.
4. Bake – Pour into tin, level the top. Bake for 1 hr 30 mins, but check at 1 hr 20. A skewer should come out clean.
5. Glaze – While warm, brush with warmed marmalade. For a crunchy crust, sprinkle a little sugar too.

TIPS FROM MY KITCHEN

• I warm the marmalade in the microwave for 15 seconds before brushing—it spreads like a dream.
• My fan oven runs hot, so I bake at 315°F and check early.
• I soak currants in warm tea for 10 minutes, then dry them. It plumps them up beautifully.
• Use a metal loaf tin if you can—my silicone one made the base soggy.

STORAGE + SERVING

• Room Temp: Keeps beautifully for 3 days wrapped in parchment and foil.
• Fridge: Fine for up to a week, but bring it to room temp before serving—it tastes much better that way.
• Freezer: Wrap slices individually and freeze for up to 3 months. Thaw overnight and warm slightly if you like.

Lovely with a hot cup of Earl Grey, clotted cream, or even a slice of mature cheddar if you’re feeling bold.

FREQUENTLY ASKED QUESTIONS

Q: Can I use homemade marmalade?
A: Absolutely—just make sure it’s chunky and not too runny. The citrus peel is what gives that proper zing.

Q: Why did my loaf sink in the middle?
A: Too much liquid (too much marmalade or under-measured flour) is usually the culprit. Stick to the exact ratios.

Q: Can I make this in mini loaf tins?
A: Yes. Just reduce baking time to around 35–40 minutes and keep an eye on them.

Q: Can I leave out the cherries?
A: You can, but you’ll lose a bit of colour and texture. Swap with chopped dried apricots or cranberries for best results.

Q: Is it very sweet?
A: Not overly. The salted butter and citrusy marmalade balance it out. If you’re sugar-sensitive, reduce by 1 tbsp—it still works.

Try More Recipes:

• Mary Berry​ Fruit Loaf
• Mary Berry​ Banana And Honey Cake
• Mary Berry Wimbledon Cake
• Mary Berry Rich Fruit Cake