Mary Berry Marmalade Loaf Recipe

Mary Berry Marmalade Loaf

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)
Mary Berry Marmalade Loaf
Mary Berry Marmalade Loaf

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 Marmalade Loaf Recipe

Course: CakesCuisine: UK
Servings

1

Loaf
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

280

kcal

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

  • 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)

Directions

  • 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.
  • Prepare the Cherries: Rinse the quartered cherries under running water, then drain well. Pat them dry with a paper towel to prevent excess moisture.
  • 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.
  • 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.
  • 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.

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