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Dundee Orange Marmalade and Cranberry Loaf

By Sophie Loves Food

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Dundee Orange Marmalade and Cranberry Loaf

A beautiful looking loaf cake which could be presented to friends or family as a festive gift, thanksgiving present or a general thank you. Fantastic warming winter flavours.


500ml mulled wine (optional - used to soak fruit - could substitute with cold tea)

75g dried cranberries

75g chopped mixed peel

75g currants

175g butter, softened

175g caster sugar

3 eggs

160g Mackays Dundee Orange Marmalade

250g self raising flour

1tsp baking powder

2tsp ground ginger


75g dried cranberries

2tbsp icing sugar

1 large orange, juiced, plus zest

Made with
The Dundee Orange Marmalade


  1. Leave the fruit to soak in the mulled wine for 30 minutes.
  2. Heat the oven to 180 degrees and lightly grease a 900g (2lb) loaf tin and line with baking paper.
  3. Beat together the butter and sugar in a large mixing bowl until light and creamy. Gradually add in the eggs one at a time, beating well between each addition.
  4. Stir through the marmalade before folding in the flour, baking powder and ginger. Drain the fruit and gently fold into the batter.
  5. Transfer into the prepared tin and smooth the top.
  6. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Then remove and leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
  7. For the topping, mix the icing sugar with enough orange juice to make a smooth, runny icing. Drizzle over the cake and top with the dried cranberries and a sprinkle of orange zest.

Time: 2 hrs 15 mins

Makes: 6-8 servings

Difficulty: Medium

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