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Orange Marmalade Cake

Orange Marmalade Cake

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Denise

Denise

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 {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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

ADELIESE
29

ADELIESE

10/21/2003

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.

Jenn B.
22

Jenn B.

11/26/2005

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.

JOHNTHEBEAR
16

JOHNTHEBEAR

10/21/2003

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.

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