Cheeky Marmalade Fruit Loaf

Cheeky Marmalade Fruit Loaf (a.k.a. The Cake That Thinks It’s a Hug)

Why you’ll love it:

• Fool‑proof. If you can stir, you can make it.
• Smells like your kitchen just got a Michelin star.
• Freezes like a dream, so you can “accidentally” make two and stash one for future emergencies (the cake kind, not the apocalypse). 

 

Ingredients

• 250 ml water
• 225 g sultanas (or raisins if that’s what’s lurking in the cupboard)
• 50 g butter
• 2 heaped tablespoons bitter orange marmalade 
• 200 g light soft brown sugar
• 2 large eggs, beaten
• 300 g self‑raising flour
• Pinch of salt

Method

1. Prep the stage: Grease and line a 2 lb loaf tin. Preheat oven to 180 °C 
2. Fruit spa treatment: In a saucepan, combine water, sultanas, butter, and marmalade. Bring to the boil, let it bubble for 2–3 minutes, then remove from heat. Let it cool completely, this is important, unless you fancy scrambled eggs in your cake.
3. Sweet talk: Stir in the sugar and beaten eggs until smooth and glossy.
4. Flour power: Sift in the flour and salt. Fold gently until just combined, no over‑mixing, we’re making cake, not cement.
5. Into the spotlight: Pour into the tin, level the top, and bake for 45 minutes to 1 hour, or until a skewer comes out clean.
6. Cool & admire: Leave in the tin for 10 minutes, then turn out onto a wire rack. Try to resist cutting into it while it’s still molten.

Freezing tip

Once completely cool, wrap the loaf tightly in baking paper and then foil (or pop it in a freezer bag). Freeze for up to 3 months. To serve, thaw at room temperature, it’ll taste just as glorious as the day you baked it.

Serving ideas:

• Slice thick, toast lightly, and slather with butter for breakfast.
• Serve warm with a scoop of vanilla ice cream for dessert.
• Sneak a slice straight from the tin when no one’s watching — chef’s privilege.

If you want, I can also give you a playful, short “menu‑style” description of this cake so it sounds irresistible on a café board or in a recipe book. Shall I whip that up for you?