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
- 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.
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
Mary Berry Marmalade Loaf Recipe
Course: CakesCuisine: UK1
Loaf15
minutes1
hour30
minutes280
kcalThis 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.