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A round marmalade gingerbread cake on a plate with a slice removed next to a pot and cup of tea. Tried & Tested

Marmalade gingerbread

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4 stars based on 1 ratings

A wonderful combination of ginger and orange. The molasses sugar adds real depth of flavour to this moist cake. Why not try using your favourite marmalade in this cake? This tastes even better if kept, well wrapped, in an airtight tin for 2 days before eating.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 225g 8 oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
  • 225g 8 oz Butter (unsalted)
  • 300ml 10⅛ fl oz Milk
  • 225g 8 oz Marmalade (your favourite flavour)
  • 375g 13¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 1tbsp 1tbsp Ginger (ground)
  • 2tbsp 2tbsp Cinnamon
  • 1tsp 1tsp Nutmeg grated
  • 2tsp 2tsp Bicarbonate of soda
  • 2 2 Egg(s) (free range) beaten
  • 7 7 Stem ginger preserved, chopped
  • 110g 4 oz Raisins or sultanas

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line a 23cm (9 in) round cake tin.

  2. Classic mode Step 2

    Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.

    Ingredients for this step

    • 225g 8 oz Butter (unsalted)
    • 225g 8 oz Unrefined molasses sugar (we use Billington's) Unrefined molasses sugar
    • 300ml 10⅛ fl oz Milk
    • 225g 8 oz Marmalade (your favourite flavour)
  3. Classic mode Step 3

    Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.

    Ingredients for this step

    • 375g 13¼ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 1tbsp 1tbsp Ginger (ground)
    • 2tbsp 2tbsp Cinnamon
    • 1tsp 1tsp Nutmeg grated
    • 2tsp 2tsp Bicarbonate of soda
  4. Classic mode Step 4

    Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

  5. Classic mode Step 5

    Beat in the eggs, then stir in the ginger and sultanas or raisins.

    Ingredients for this step

    • 2 2 Egg(s) (free range) beaten
    • 7 7 Stem ginger preserved, chopped
    • 110g 4 oz Raisins or sultanas
  6. Classic mode Step 6

    Pour into the prepared cake tin and bake for 1.5-2 hours until risen and firm in the centre. Cool in the tin.