The first time I baked this marmalade loaf, I was confident—it had simple ingredients and that classic Mary Berry charm. What could possibly go wrong? Well… quite a bit, actually.
I made the rookie mistake of not rinsing the cherries—they bled into the batter like little red ink blots. Then, feeling overconfident, I added an extra spoonful of marmalade for good measure, and the result? The middle collapsed into a sad, jammy crater.
But here’s the thing—once I nailed it, the loaf truly sang. A soft, golden crumb, bursts of juicy fruit, and a sticky citrus glaze on top… pure heaven. If you’re craving a nostalgic slice to go with your cuppa, let me show you how I turned it around.
What Makes This Marmalade Loaf Special
Most marmalade loaves either turn out too dry or sickly sweet—but not this one. It strikes that perfect balance. The salted butter cuts through the sugary fruit, while chunky marmalade brings both flavor and texture to the table.
The real secret? It’s all in the prep. Rinsing and drying the cherries (yes, it seems extra, but trust me) prevents bleeding and sinking. And though mixing everything in a single bowl might feel suspiciously simple, when your ratios are right, it works like a charm.
Ingredients & Why They Matter
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Chunky Marmalade – Adds a bittersweet depth and creates that signature sticky top. I once tried a jelly-style marmalade—it completely disappeared into the cake. Major letdown.
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Salted Butter – Balances the sweetness. I tested unsalted once—it tasted oddly flat.
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Golden Raisins & Currants – Each brings its own texture. Go overboard, and your loaf will struggle to hold together.
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Maraschino Cherries – For color and soft chew. Rinse and pat dry or they’ll bleed and sink.
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All-Purpose Flour – Gives structure without making the loaf too firm.
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Baking Powder – Delivers the lift. Don’t swap it with baking soda—I did once, and it puffed then collapsed like a soufflé gone wrong.
Make It Your Own (Without Breaking It)
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No Eggs? – Sub with ¼ cup plain yogurt per egg. It works! Slightly denser, but still slices cleanly.
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Gluten-Free? – Doves Farm GF blend worked well. I added 1 extra tablespoon of marmalade to keep it moist.
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Swapping Dried Fruit? – Chopped apricots and cranberries were great. Avoid pineapple—it’s too wet and overpowering.
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Want a Spiced Kick? – Stir in ½ tsp ground ginger or a pinch of clove for cozy winter vibes.
Mistakes I’ve Made (So You Don’t Have To)
| 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 |
Step-by-Step Guide: Mary Berry’s Marmalade Loaf Cake
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Get Set – Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf tin and line it with parchment paper, making sure to cover the base well.
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Prep the Fruit – Rinse the cherries and gently pat them dry with a paper towel. It might seem like a small step, but it makes a big difference in preventing streaks and sinking.
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Mix the Batter – In one large bowl, combine the softened butter, sugar, eggs, flour, baking powder, salt, marmalade, and your prepared fruit. Stir just until everything is blended—don’t overmix, or the texture can suffer.
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Time to Bake – Pour the batter into your prepared tin and smooth the top. Bake for 1 hour 30 minutes, but start checking around the 1 hour 20 mark. It’s ready when a skewer inserted in the center comes out clean.
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Finishing Touch – While the loaf is still warm, brush the top with a little warmed marmalade for a gorgeous glaze. For extra texture, sprinkle a bit of sugar on top—it adds a lovely crunch.
My Best Marmalade Loaf Tips
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Warm the marmalade in the microwave for about 15 seconds before brushing it on—makes it silky smooth and super easy to spread.
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If your oven runs hot (like my fan oven does), try baking at 315°F and start checking a bit earlier than the recipe suggests.
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Soak your currants in warm tea for 10 minutes, then pat them dry—this makes them plump and juicy without adding excess moisture.
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Stick to a metal loaf tin if possible. I once used a silicone one, and the base turned out disappointingly soggy.
Storage & Serving Suggestions
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At Room Temperature: Stays fresh for up to 3 days when wrapped in parchment and foil.
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In the Fridge: Keeps well for up to a week, but let it come to room temperature before serving—the flavors shine much more.
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In the Freezer: Wrap individual slices and freeze for up to 3 months. Thaw overnight and gently warm before enjoying.
Perfect with: A steaming cup of Earl Grey, a dollop of clotted cream, or—even better—a thin slice of mature cheddar if you’re feeling adventurous.
Frequently Asked Questions
Q: Can I use homemade marmalade?
A: Definitely! Just make sure it’s chunky and not too runny. Those pieces of citrus peel are key to getting that signature tang and texture.
Q: Why did my loaf sink in the middle?
A: It’s usually due to too much liquid—like an extra spoonful of marmalade or not enough flour. Stick closely to the recipe ratios.
Q: Can I bake this in mini loaf tins?
A: Yes, and they’re adorable! Just reduce the bake 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 some color and texture. Try swapping them for chopped dried apricots or cranberries for a lovely twist.
Q: Is it very sweet?
A: Not overly. The salted butter and bitter citrus keep things balanced. If you prefer things less sweet, you can reduce the sugar by 1 tablespoon without affecting the texture.
Love This Loaf? Try These Mary Berry Favorites
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Mary Berry Fruit Loaf
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Mary Berry Banana & Honey Cake
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Mary Berry Wimbledon Cake
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Mary Berry Rich Fruit Cake
Ingredients
- For the Loaf:
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¼ cup (40g) maraschino cherries, quartered
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½ cup (115g) salted butter, softened
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½ cup + 1 tbsp (115g) sugar
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¾ cup (115g) golden raisins
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¾ cup (115g) currants
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2 extra-large eggs
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1⅓ cups (175g) all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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1 rounded tablespoon chunky marmalade
- For the Topping:
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1 tablespoon chunky marmalade, warmed (for a sticky glaze)
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A little sugar, for sprinkling (for a lightly sweet crust)
Directions
- Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line the base with parchment.
- Rinse cherries, drain, and pat dry.
- In a large bowl, mix butter, sugar, eggs, flour, baking powder, salt, marmalade, and dried fruit. Stir until just combined.
- Pour into the prepared tin. Bake for 1 hour 30 minutes, or until a skewer comes out clean.
- Cool in tin for 10 minutes, then transfer to a rack.
- Warm marmalade and brush over the top. Sprinkle sugar if desired.
Notes
- 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.
