Mary Berry Marmalade Loaf Recipe

This delicious Marmalade Loaf is soft, fruity, and slightly sticky on top. The golden raisins, currants, and cherries add a sweet burst of flavor, while the chunky marmalade gives it a lovely citrusy glaze. Perfect for tea time or as a cozy treat!

Ingredients Needed

For the Loaf:

• ¼ cup (40g) maraschino cherries, quartered
• ½ cup (115g) salted butter, softened
• ½ cup + 1 tbsp (115g) sugar
• ¾ cup (115g) golden raisins
• ¾ cup (115g) currants
• 2 extra-large eggs
• 1⅓ cups (175g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 rounded tablespoon chunky marmalade

For the Topping:

• 1 tablespoon chunky marmalade, warmed (for a sticky glaze)
• A little sugar, for sprinkling (for a lightly sweet crust)

How To Make Marmalade Loaf

1. Preheat the Oven: Set the oven to 325°F (163°C). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper.
2. Prepare the Cherries: Rinse the quartered cherries under running water, then drain well. Pat them dry with a paper towel to prevent excess moisture.
3. Mix the Batter: In a large mixing bowl, combine the butter, sugar, eggs, flour, baking powder, salt, marmalade, and prepared cherries. Stir everything together until well blended.
4. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.
5. Add the Topping: Warm the marmalade in a small saucepan and spoon it over the top of the loaf, allowing it to set. Alternatively, sprinkle sugar over the top before serving.

Recipe Tips

• Don’t overdo the marmalade, or the fruit may sink to the bottom. Too much alters the sugar ratio, loosening the batter.
• Store dried fruits in the freezer for up to 2 years. Wrap them well to keep them fresh.
• Let the loaf cool completely before slicing for the best texture.

How To Store This Marmalade Loaf

At Room Temperature: Wrap the loaf in plastic wrap or place it in an airtight container. It stays fresh for up to 3 days.

In the Fridge: Keep the loaf in an airtight container for up to 1 week. Let it come to room temperature before serving.

Freezing: Wrap slices or the whole loaf tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Facts

• Calories: 280
• Carbs: 38g
• Protein: 4g
• Fat: 12g
• Sugar: 24g
• Fiber: 2g
• Sodium: 160mg

Try More Recipes:

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