Orange Marmalade Cake Recipe -
Orange Marmalade Cake Recipe
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Orange Marmalade Cake

Recipe by  

"A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt cake Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  2. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  3. Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 21, 2003

Excellent recipe! I have made this cake many times an enjoy it very much. Most of the time I leave out the walnuts. Sometimes I add a little candied orange or lemon peel and a few golden raisins soaked overnight in a little brandy: this is a great variation. Spices may be varied to suit individual tastes. This one is sure to please anyone who loves marmalade. Delicious with teas such as Constant Comment or Russian Caravan.

Most Helpful Critical Review
Oct 21, 2003

Delicous cake, but it stuck to my non-stick Nordic Ware bundt pan even after greasing and flouring. Will make it in a removable rim tube pan next time. The recipe should be increased by 50% to make a decent sized cake. I used a confectioners sugar/lemon juice/orange peel glaze, which complemented it nicely.


14 Ratings

Nov 26, 2005

This is a great recipe for special occasions. I, personally, left out the chopped walnuts because my kids can be picky eaters when it comes to nuts. And I made an orange syprup(1 cup orange juice with 1/4 cup sugar), poked holes in cake and poured over top. Then I iced with a cream cheese icing.

Sep 08, 2007

LOVED IT! I made this cake in a 8x8 pan so I could bake it in my toaster oven instead.(trying to save energy) And I substituted the white sugar with splenda granulated sugar and it tastes great. Not a lot of orange flavor but that was ok for me. And the smell was incredible. Mmmmm...

Oct 21, 2003

This cake is VERY small. It only fills a bundt pan half full. I cooked it 45 minutes and it was dry. It did not have any discernible orange flavor. It tasted just like a spice cake.

Jan 20, 2011

I doubled the batter as suggested by others, and this does nicely. If you do this, then I would reduce the oven temp to 325 and bake longer. I started the cake out at 350 and within a half an hour noticed that the edges were browning too much. So I reduced the temp. I would like to add that I made this batter per the recipe, and this cake can be quite dry! I had leftover Orange Marmalade from my Christmas gift giving and thought this would be a great recipe to try. Not as sweet as I thought it would be, but if you do attempt this one, a simple syrup poured over the cake could make it a bit less dry. Won't make again.

Jul 18, 2013

I liked the cake. A few comments: 1. I added more marmalade, closer to a cup, and the cake was quite moist- was careful not to overbake 2. I thought it was quite sweet, maybe less sugar or a less sweet marmalade would be better 3. I would decrease the amount of butter, will try again with less Overall a keeper! Love the spicy taste!

May 18, 2012

After reading the comments, I doubled the recipe, added orange juice instead of lemon as well as some orange zest and a dash of orange extract, made two square cakes stacked one on top of the other with a thin layer of orange marmalade in between and topped with the simple orange glaze recipe from this website. As most poster have mentioned, it does need a bit of tweaking, but a good basic recipe that can be modified in many ways.


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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