This Orange Marmalade Cake with Golden Syrup comes together in about 50 minutes and is baked in a simple loaf pan to create a quick and easy dessert that your family will love! So let’s dive into this lovely recipe!
Ingredient Breakdown
Let’s gather our ingredients! This Sticky Orange Marmalade Cake requires just a few simple items you probably already have in your pantry. Here’s what you’ll need:
- 1/2 cup (115g) unsalted butter, softened – Frosting with real butter gives a rich flavor. Trust me, don’t skimp on this!
- 1/2 cup (100g) light brown sugar – This adds a lovely sweetness and a hint of caramel.
- 2 large eggs – These are binders and help our cake rise; use room temperature eggs for the best results!
- 1/2 cup (150g) orange marmalade – The star of the show! This will give our cake a fantastic orange flavor while keeping it nice and moist.
- 1 1/4 cups (160g) all-purpose flour – Simple and versatile!
- 1 1/2 teaspoons baking powder – This is our rising agent, super important for a light cake.
- 1/4 teaspoon salt – Just a couple pinches to balance out the sweet!
- Zest of 1 orange – Adds fragrance and a burst of fresh flavor.
- 2 tablespoons milk – For a tender crumb; whole milk is best, but use what you have!
- 1/4 cup (60ml) golden syrup (or light corn syrup) – This adds a wonderful richness and stickiness, making every bite divine.
- 2 tablespoons orange marmalade – To spoon over the top for the loveliest glaze.
- 1 tablespoon fresh orange juice – A splash of freshness to brighten everything up!
The Cooking Process
- Preheat the Oven: First things first, let’s preheat that oven to 350°F (175°C). It’s time to get the warmth flowing!
- Grease and Prepare the Pan: Grab a 9×5 inch loaf pan and grease it well. I like to line the bottom with parchment paper, it helps the cake slide right out when it’s done baking. We’ve all had those “oops” moments with sticking cakes right?
- Cream Butter and Sugar: In a big bowl, cream together softened butter and light brown sugar until it’s light and fluffy. This should take about 2-3 minutes of beating with an electric mixer. You want to see it being nice and pale, and oh my gosh, does it smell good!
- Add Eggs and Marmalade: Now, toss in the two large eggs, one at a time, making sure each is totally mixed in before adding the next. Then, stir in the orange marmalade, this is where the magic starts happening!
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the zest of that orange. It’s fragrant already! Seriously, that fresh zest will make your kitchen smell divine.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with the milk. So, add about a third of the flour mixture, mix, pour in half of the milk, mix, and keep going. You want to stop mixing once it’s just combined, don’t go overboard here!
- Prepare to Bake: Now, pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted comes out clean. You’ll know it’s perfect when it’s golden brown and smells incredible!
- Let it Cool and Glaze: Once done, let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely. While it cools, you can prepare the glaze!
Heat the golden syrup, 2 tablespoons of orange marmalade, and a splash of fresh orange juice in a small saucepan , stirring frequently, until everything is smooth and warm. Spoon that luscious glaze over the warm cake; it soaks in and keeps everything so moist and sticky!
If you loved this Sticky Orange Marmalade Cake, be sure to check out my Sicilian Whole Orange Cake!
Why This Recipe Works
Quick & Easy
This Sticky Orange Marmalade Cake truly comes together in under an hour. With minimal prep, cleanup, and fuss, you’ll have a delicious dessert on the table effortlessly!
Perfect for Meal Prep
You can whip this up ahead of time. It keeps well, making it great for busy weeknights, too! Just store it in an airtight container and you’re set!
Crowd-Pleaser
The whole family will love this cake! With its lovely, sticky glaze and delightful orange flavor, it’s sure to impress at gatherings, and trust me, it disappears quickly!
Comfort Food
This cake is loaded with tons of flavor, making it the perfect cozy treat with a cup of tea or coffee. It just feels like home.
Customizable
What makes this recipe so appealing is how easily customizable it is! Use whatever ingredients you have at home: different jams, add-ins like nuts, or spices; let your creativity shine!
Serving and Storage Tips
How to Serve This Cake
This Sticky Orange Marmalade Cake is fantastic all on its own, but you can also dress it up! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. You could even sprinkle some extra orange zest on top for a pop of color. Yum!
Storage
Keep any leftovers in an airtight container; it’ll last for about 4 days at room temperature. You can also refrigerate it, but let it come back to room temp when you’re ready to dig in.
Reheating Instructions
To reheat, just pop a slice in the microwave for about 10-15 seconds. It’ll warm up beautifully, and you’ll feel like you’ve just baked it fresh!
Freezer Friendly
Yes, this cake is freezer-friendly! If you want to save some for later, just wrap it tightly in plastic wrap and foil, or use an airtight freezer bag. It keeps well for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy!
If you haven’t made this Sticky Orange Marmalade Cake with Golden Syrup yet, what are you waiting for? It’s simple, quick, and just bursting with flavors that your family will love. Make it, share it, and let the sweet aromas fill your home. Trust me, you’ll wonder how you ever lived without this go-to recipe in your repertoire!
So, grab those ingredients and let’s start baking some sweet memories! And follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Sticky Orange Marmalade Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease and prepare a 9×5 inch loaf pan with parchment paper.
- Cream together softened butter and light brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in the orange marmalade.
- In a separate bowl, whisk together flour, baking powder, salt, and orange zest.
- Gradually mix the dry ingredients into the wet mixture, alternating with milk until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the glaze by heating golden syrup, 2 tablespoons of orange marmalade, and fresh orange juice in a small saucepan, stirring until smooth.
- Spoon the glaze over the warm cake.